White Castle Stuffed Cabbage Rolls Recipe (Savory Craver Comfort Bake)

Bring a large stockpot of salted water to a rolling boil. Carefully submerge 8 whole cabbage leaves for 3 minutes until pliable and limp. Transfer immediately to a colander to drain. Using a paring knife, shave down the thick central stem on the back of each leaf so it rolls easily without breaking.

In a large bowl, combine the 8 crumbled White Castle sliders, 1.5 cups cooked white rice, garlic powder, Worcestershire sauce, salt, and pepper. Gently mix with clean hands until ingredients are evenly distributed.

In a separate bowl, whisk together the tomato sauce, diced tomatoes with juice, brown sugar, and apple cider vinegar. Spread 0.75 cup of the sauce across the bottom of a 9x13-inch baking dish.

Lay each blanched cabbage leaf flat on a clean board. Place 1/3 cup of filling near the stem end. Fold sides inward over the filling, then roll up tightly like a burrito. Arrange rolls seam-side down in the prepared baking dish in a snug single layer. Pour the remaining tomato sauce evenly over the top.

Preheat oven to 350°F (177°C). Cover baking dish tightly with heavy-duty foil. Bake for 45 minutes until the sauce is bubbling and the cabbage leaves are fork-tender. Uncover, let rest 5 minutes, and garnish with fresh chopped dill and parsley.