A basic stuffed cabbage recipe consists of individual cooked cabbage leaves stuffed with a filling of rice and meat. The prepared stuffed cabbage rolls are placed in a baking dish, covered in tomato sauce and baked in an oven at 375 degrees Fahrenheit for 50 to 60 minutes.
Making stuffed cabbage rolls begins by heating a pot of lightly salted water until it boils. Add 1/2 cup uncooked rice, and cook for 12 minutes or until the rice is tender. Drain the rice, and set it aside to cool.
Fill a Dutch oven with enough water to cover the head of cabbage, and bring it to a boil. Core the head of cabbage, and immerse it into the boiling water until the outer leaves peel off easily. Remove the outer leaves, and repeat the process until you have 16 leaves of cabbage.
In a large mixing bowl, beat two eggs, and add 1 pound of ground beef, 1/3 cup of diced onions, 1/2 teaspoon of salt and 1/4 teaspoon each of pepper and dried oregano. Mix until all ingredients are well blended. Place 3 tablespoons of the mixture into a cabbage leaf, and roll the leaf around the filling, tucking in the ends. Place the cabbage rolls into a lightly sprayed baking dish, seam-side down.
Pour 1 15-ounce can of tomato sauce over the prepared rolls, and sprinkle the top with 3/4 cup of Parmesan cheese, if desired. Cover the baking dish with foil, and bake until hot and bubbling.