Stuffed cabbage rolls are a family favorite served year-round.

Mom's Cabbage Rolls

1 pound lean ground beef
1 large head of cabbage
3 cups cooked rice
1/2 medium onion, chopped
1 tablespoon dried parsley
1 can (15 ounces) tomato sauce
1 can (8 ounces) tomato sauce
1 can (10 ounces) Rotel diced tomatoes and green chiles
Cajun seasoning, salt, and pepper to taste

1. Cut out the core of the cabbage. Par-boil the head of cabbage in a large pot of boiling water. Remove leaves from water as they loosen from cabbage head and soften.
2. Mix ground beef, rice, onion, and parsley together in a bowl. Add cajun seasoning, salt, or pepper to taste.
3. In a separate bowl, mix two cans of tomato sauce and can of Rotel. Add 3/4 cups of this sauce to the meat mixture.
4. Fill each cabbage leaf with meat mixture. Roll up and secure with a toothpick. Place in a 9 x 13 inch pan.
5. Pour remaining sauce over top of cabbage rolls. Cover with foil and bake for 1 hour at 350°F (175°C).

Serves 8 to 10.

Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.