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Southwestern Cabbage Rolls

Prep Time: 15 minutes

Cook Time: 60 minutes

Here's a dish with Eastern European roots, but given a zesty Southwestern twist. A seasoned ground sirloin and rice mixture, wrapped in tender cabbage leaves and topped with a spicy tomato sauce. This recipe offers the versatility of using fresh ingredients or using premade ingredients for easier preparation. It can also be prepared the night before.


  • 1 large head of cabbage, cored
  • 2 lbs. ground sirloin 93/7
  • 1½ cups your favorite cooked rice
  • 2 tsp. Chef of the Future Southwestern seasoning
  • 2 tsp. chipotle powder
  • 1 tbsp. minced fresh garlic
  • 40 oz. jar your favorite pasta sauce
  • 10 oz. can diced tomatoes with green chilies, undrained


Place cabbage cored side down in a large pot of boiling water for 5 minutes. Remove and let cool. Gently separate leaves. In a large bowl, mix meat, onion, seasonings and rice. Place ½ cup meat mixture on center of each cabbage leaf. Roll like you would a burrito.

Place each roll seam side down in a 9×13-in. baking pan in a single layer. In a small bowl, mix pasta sauce with undrained tomatoes, pour over cabbage rolls. Cover tightly and bake for 30 minutes, then uncover for remaining 30 minutes at 375°F (190°C).

Recipe from Pacific Living.

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