Nobody trumps my nana's recipe on this!

Cabbage rolls are one of those classic comfort foods that remind me of cozy family dinners at my grandmother's house. This recipe for Best Ever Baked Cabbage Rolls with ground beef is a hearty dish that combines savory flavors with a touch of nostalgia. It's perfect for those chilly Midwest evenings when you want something warm and satisfying. Plus, it's a great way to sneak some veggies into your meal without anyone noticing!

These cabbage rolls pair beautifully with a side of creamy mashed potatoes or a simple green salad. If you're feeling a bit more indulgent, serve them with a slice of crusty bread to soak up the delicious tomato sauce. A glass of red wine or a cold glass of iced tea would complement the meal nicely.

Servings: 6

1 large head of cabbage
1 pound ground beef
1 cup cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
1 teaspoon salt
1/2 teaspoon black pepper
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon dried thyme

Preheat your oven to 350°F (175°C).

Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Cook for about 5 minutes or until the outer leaves are tender and pliable. Remove the cabbage and let it cool slightly.

In a large bowl, combine the ground beef, cooked rice, onion, garlic, egg, salt, and pepper. Mix until well combined.

Gently peel off 12 large cabbage leaves. Place about 1/4 cup of the beef mixture in the center of each leaf. Fold in the sides and roll up tightly.

In a separate bowl, mix together the tomato sauce, diced tomatoes, Worcestershire sauce, sugar, and thyme.

Spread a thin layer of the tomato mixture on the bottom of a 9x13 inch baking dish. Place the cabbage rolls seam side down in the dish. Pour the remaining tomato mixture over the rolls.

Cover the dish with foil and bake for 1 hour. Remove the foil and bake for an additional 15 minutes, or until the cabbage is tender and the sauce is bubbly.

Let the cabbage rolls cool for a few minutes before serving.

For a lighter version, you can use ground turkey or chicken instead of beef. If you're looking to add more veggies, try mixing in some grated carrots or chopped mushrooms into the filling. For a bit of a kick, add a pinch of red pepper flakes to the tomato sauce. You can also make these ahead of time and freeze them for a quick meal on a busy weeknight. Just thaw and bake as directed!