Stuffed Cabbage is an old-fashioned, easy-to-make, appealing family recipe. It stuffs the mixture of beef, onion, mustard, and brown rice into cabbage leaves. — leaf is then nestled in a baking dish, and a cooked tomato sauce overlays the whole thing. Serve this hearty meal with a green salad tossed with sliced mushrooms and cherry or grape tomatoes, as well as a vinaigrette salad dressing. Any brownies or a special kind of bar cookie will be great for dessert.
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Ingredients:
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2/3 cup water
1/3 cup uncooked white rice
(8) cabbage leaves
1 pound lean ground beef
1/4 cup chopped onion
(1) egg, slightly beaten
1 tsp salt
1/4 tsp ground black pepper
1 (10.75 ounces) can of condensed tomato soup
Directions:
Bring water to a boil in a medium saucepan. Stir and incorporate sugar. Reduce heat and cover for 20 minutes, and simmer.
Bring to a boil a large, wide saucepan of lightly salted water. Add the leaves of cabbage and cook 2 to 4 minutes or until softened; rinse.
Combine the ground beef, 1 cup of cooked rice, onion, egg, salt, and pepper with 2 tbsp of tomato soup in a medium mixing bowl. Mix carefully.
Divide the mixture between the chicken leaves evenly. Roll them out with toothpicks or strings and secure them.
Add the cabbage rolls and pour the remaining tomato soup over the top in a large skillet over medium heat. Cover to boil. Reduce the heat to low, stir, and grab with the liquid for about 40 minutes and cook.
Tips:
We prefer growing the whole head in the water instead of taking out individual leaves. It simplifies the removal of single leaves from the core and prevents tearing.
Put two leaves side by side but overlap to make a bigger leaf, if the leaves are small. Stuff and roll up like stuffed cabbage. Or, place them as extra cabbage in the pans with the stuffed cabbage rolls.
Ingredients
- 2/3 cup water
- 1/3 cup uncooked white rice
- (8) cabbage leaves
- 1 pound lean ground beef
- 1/4 cup chopped onion
- (1) egg, slightly beaten
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 (10.75 ounces) can of condensed tomato soup
Instructions
Bring water to a boil in a medium saucepan. Stir and incorporate sugar. Reduce heat and cover for 20 minutes, and simmer.
Bring to a boil a large, wide saucepan of lightly salted water. Add the leaves of cabbage and cook 2 to 4 minutes or until softened; rinse.
Combine the ground beef, 1 cup of cooked rice, onion, egg, salt, and pepper with 2 tbsp of tomato soup in a medium mixing bowl. Mix carefully.
Divide the mixture between the chicken leaves evenly. Roll them out with toothpicks or strings and secure them.
Add the cabbage rolls and pour the remaining tomato soup over the top in a large skillet over medium heat. Cover to boil. Reduce the heat to low, stir, and grab with the liquid for about 40 minutes and cook.
Tips:
We prefer growing the whole head in the water instead of taking out individual leaves. It simplifies the removal of single leaves from the core and prevents tearing.
Put two leaves side by side but overlap to make a bigger leaf, if the leaves are small. Stuff and roll up like stuffed cabbage. Or, place them as extra cabbage in the pans with the stuffed cabbage rolls.
