Repeat the above steps with the remaining filling and cabbage leafs until all of them are used.
BAKE IN OVEN
Pour the tomato sauce into the bottom of a 9 x 13-inch baking dish and spread it out in a single layer.
Place cabbage rolls, seam-side-down, in two rows of six rolls. Cover the casserole dish with a piece of aluminum foil.
Bake cabbage rolls in a preheated 350°F oven for 60 to 75 minutes.
You can either cut through one of the rolls to check for doneness or you can insert a meat thermometer. If the ground beef has reached an internal temperature of 160°F it is cooked through and ready to eat.
MEAL PREP AND STORAGE
To Prep-Ahead: Assemble the rolls up to 24 hours in advance, make the sauce, and fill the baking dish. Store in the refrigerator until ready to cook and serve.
To Store: Seal leftover stuffed cabbage rolls in an airtight container and refrigerate for up to 3-5 days.
To Freeze: Place the cabbage rolls in a freezer-safe airtight container in the freezer for up to 3 months. However, do note that the texture will change drastically once defrosted.
To Reheat: Place in a dish with some extra sauce, cover with foil, and bake in a 350°F oven until heated through. Or you can simply pop them in the microwave.
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