Sunday, November 11, 2012

Recipe #201: Stuffed Cabbage Rolls

I have no idea why it took me this long to make stuffed cabbage, but here it is.  This is a very simple recipe, but that doesn't matter- it came out exactly how I want cabbage rolls to taste!


Potatoes made with cream, cheddar cheese, dried chives, and butter


1-1.5 cups cooked white rice (I used Uncle Ben's instant rice)
8 cabbage leaves
1lb lean ground beef
1/4 cup chopped onion
1 egg, lightly beaten
1 teaspoon salt
2 (10.75oz) can condensed tomato soup (a third if you want even more sauce)
1/4 teaspoon ground black pepper


Bring a large, wide saucepan of lightly salted water to a boil.  Add cabbage leaves and cook for 2-4 minutes or until softened; drain.

In a medium mixing bowl, combine the ground beef, rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup.  Mix thoroughly.

Divide the beef mixture evenly among the cabbage leaves.  Roll and secure them with toothpicks or string.  (Or piece together broken pieces of leaves to imitate a wrapping, as I had to do for some)

In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top.  Cover and bring to a boil.  Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

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