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Cheesy Stuffed Cabbage Halves

Indulge in tender cabbage leaves filled with ground beef and rice, topped with melty mozzarella and parmesan for a comforting family meal.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Cabbage Preparation
  • 1 large green cabbage, halved through the core
Filling Ingredients
  • 1.5 lbs halal ground beef
  • 1.5 cups cooked white rice
  • 1 yellow onion diced
  • 4 cloves garlic, minced
  • 1 can crushed tomatoes (14 oz)
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp ground allspice
  • 2 tbsp olive oil
  • 1.5 cups shredded mozzarella
  • 0.5 cup grated parmesan
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 2 tbsp fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Remove the core from the cabbage halves and bring a large pot of salted water to a boil.
  3. Blanch the cabbage halves in boiling water for about 5–7 minutes until softened, then transfer to a bowl of ice water to stop cooking. Let them drain and cool.
Cooking the Filling
  1. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic and cook for another minute.
  3. Add the halal ground beef to the skillet. Cook until browned, breaking it apart as it cooks.
  4. Once browned, stir in the crushed tomatoes, tomato paste, cooked rice, oregano, smoked paprika, allspice, salt, and pepper. Mix well and simmer for about 5 minutes.
Assembling and Baking
  1. Place a cabbage half on a baking sheet lined with parchment paper. Generously fill each half with the meat and rice mixture, pressing it down to pack.
  2. Sprinkle shredded mozzarella and grated parmesan generously over the stuffed halves.
  3. Cover with aluminum foil and bake in the oven for 30 minutes. Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden.
  4. After removing from the oven, let it sit for a few minutes. Garnish with fresh parsley before serving.

Notes

For a vegetarian twist, consider using plant-based ground meat or lentils instead of halal ground beef. Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze the assembled cabbage halves for up to 3 months.