Stuffed Cabbage Rolls
Description
This cabbage rolls recipe features tender cabbage leaves filled with savory beef and rice, simmered in tomato soup for a Polish-inspired favorite.
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 (10 1/2 ounce) can condensed tomato soup, divided
•
1 teaspoon salt
•
1/4 teaspoon ground black pepper
Directions
1
Gather all ingredients.
2
Bring water and rice to a boil in a saucepan.
3
Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
4
Meanwhile, bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
5
Combine ground beef, 1 cup of cooked rice, onion, beaten egg, 2 tablespoons of tomato soup, salt, and pepper in a large bowl; mix thoroughly.
6
Spoon about 2 tablespoons of beef mixture onto each cabbage leaf.
7
Bring one end of the cabbage leaf over the mixture.
8
Roll and tuck in the ends to prevent the filling from falling out.
9
Arrange cabbage rolls seam-side down in a large skillet over medium heat.
10
Pour remaining tomato soup over the rolls.
11
Cover and bring to a boil. Reduce heat to low and simmer, basting with the sauce often, until beef is cooked through, about 40 minutes..
12
Serve and enjoy!