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Deconstructed Cabbage Roll

Deconstructed Cabbage Rolls

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  • Author: Marty Boyd
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: American


  • 1 pound ground beef, uncooked
  • 1 cup cooked rice
  • 15 oz can tomato sauce,divided
  • 1 clove garlic
  • 1/2 teaspoon garlic pepper
  • 1/2 cup onion, chopped
  • 1/4 cup green pepper, chopped
  • 1 medium head of green cabbage
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon garlic pepper
  • 1/4 cup brown sugar
  • Pinch red pepper flakes
  • 1 cup shredded cheddar cheese


  1. In a large mixing bowl combine ground beef, rice, 1/2 cup tomato sauce, garlic, garlic pepper, onion, and green pepper until well blended. Set aside.
  2. Wash and trim cabbage. Cut into 4 slices. Start by cutting the cabbage in half through the core. Do not remover the core this will allow the slices to retain their shape. Cut the halves in half again to get four slices, removing a sliver from each round side so the slices lay flat. Place slices on a cookie sheet sprayed with non-stick cooking spray. Season slices with salt and pepper.
  3. In a medium bowl mix remaining tomato sauce, balsamic vinegar, garlic pepper, brown sugar and a pinch of red pepper flakes. Set aside.
  4. Divide the meat mixture into four equal pieces. Place one piece on each slice of cabbage flattening slightly. Spoon sauce over meat mixture. Save some sauce to garnish the plates.
  5. Bake in preheat 400* oven for 45-50 minutes or until the cabbage is tender crisp and the meat is completely cooked.
  6. Remove from oven and place 1/4 cup of cheddar cheese on each cabbage roll. Return to oven for about 5 minutes until the cheese is melted.
  7. Place a spoon of the remaining sauce on four serving plate and place a cabbage roll on each plate. Serve.