Serving options: sliced scallions, pickled jalapeño slices, and sour cream
Instructions
Arrange a rack in the middle of the oven and heat to 375°F. Pour 1 1/2 cups of the salsa in an even layer in a 9x13-inch baking dish; set aside.
Bring a large pot of water to a boil. Meanwhile, remove 10 to 12 whole outer leaves from the cabbage. (Reserve the remaining cabbage for another use.) Stir the salt into the boiling water. Add the cabbage leaves and cook until wilted, about 2 minutes. Remove the leaves with tongs and transfer to a paper towel-lined baking sheet to cool.
Place the beef in a large bowl, sprinkle with the taco seasoning, and gently mix with your hands to combine, making sure not to compact the meat. Divide the mixture into 8 equal portions (about 1/3 cup each), then form each portion into a slider-sized patty; set aside.
Divide the tomatoes, rice, and 1 cup of the cheese evenly among the largest 8 leaves. Top each with a beef patty. Working with 1 cabbage leaf at at time, fold the right and left sides of the leaf over the filling, then tightly roll from the bottom up to form a cabbage roll. Place seam-side down in the salsa in the baking dish. Repeat making the remaining cabbage rolls. You might not use all of the blanched cabbage leaves.
Spoon the remaining 1/2 cup salsa evenly over the cabbage rolls and sprinkle with the remaining 1 cup cheese. Bake until the cheese is melted and browned, the cabbage is tender, and the filling reaches 165°F on an instant-read thermometer, about 30 minutes. Top with sliced scallions, pickled jalapeño slices, or sour cream if desired.
