Preparation Steps

• Preheat oven to 375°F (190°C). Bring a large pot of water to a boil.
• Carefully remove outer leaves from the cabbage. Boil the whole cabbage head for 5–7 minutes until leaves are pliable. Remove and pat dry; set aside.
• In a skillet over medium heat, cook ground beef, onion, and garlic until beef is browned and onions are soft. Drain excess fat.
• Stir in cooked rice, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 5 minutes. Remove from heat.
• Spoon about 2 tablespoons of filling onto each cabbage leaf. Roll tightly and place seam-side down in a greased 9x13-inch baking dish.
• Pour any remaining sauce over the rolls. Cover with foil and bake for 45 minutes.
• Remove foil, sprinkle with mozzarella if using, and bake uncovered for an additional 10–15 minutes until bubbly and cheese is melted.