Stuffed Cabbage Rolls

SUBMITTED BY: Judy PHOTO BY: LatinaCook

"I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker."

PREP TIME	20 Min
COOK TIME	40 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 8 cabbage rolls

USMETRIC

About scaling and conversions

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 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup

READ REVIEWS (232)

DIRECTIONS

In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
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.
In a medium mixing bowl, combine the ground beef, 1 cup cooked 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.
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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REVIEWS

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Reviewed on Feb. 10, 2007 by MARY DOMAZ

This is your basic recipe for stuffed cabbage that always brings me compliments. I bake this recipe in the oven rather than cooking it stove top. I line my pan with the larger cabbage leaves. I also cover the cabbage rolls wtih additional leaves. This way the actual cabbage rolls stay moist and don't get burned. I do parboil my cabbage, cutting a few leaves off at a time as they cook. I do add 1/2 to 3/4 cup tomato juice to the meat. This is something my Polish mother always did. I do make a different sauce. After all the work of making homemade stuffed cabbage rolls, I find it hard to pour tomato soup on top. For one pound of meat, I mix an 8oz. can of tomato sauce, 1 Tablespoon brown sugar, 1 Tablespoon lemon juice and 1 teaspoon worcestershire sauce. I mix well and pour over cabbage rolls. Sometimes I double the sauce if I want a lot extra. I often serve these with noodles, so it is nice to have plenty of sauce to pour on the noodles.

111 users found this review helpful

Reviewed on Mar. 13, 2007 by VJGUNKEL59

Because I always read the hint to freeze the cabbage head and the leaves fall right off, I wanted to add my hint too. I have done both, freeze the cabbage head and boil the cabbage leaves. My advice is to ONLY freeze the cabbage leaves if you're short on time or you won't eat the cabbage leaves anyway. This is an old world recipe, a classic and you don't mess with the classics if you don't have to. By boiling the leaves, your cabbage rolls will turn out tender and edible. By freezing them, they tend to be rubbery and inedible. Just a warning to those who might not want to follow this recipe as directed. It might be a little disappointing to the texture of the finished cabbbage roll.

24 users found this review helpful

Reviewed on Jun. 24, 2004 by TRICIA BROWN

An easy way to separate the cabbage is to take off the outer leaves making it a manageable size. Bring a large pot of water to boil then putting the whole cabbage in the water. Watch how much water you have in the pot because the cabbage will raise the level quite a bit. Parboil for about 5 or 6 minutes, drain the water & place the cabbage in cold water to stop the cooking. The leaves come off very well and are pliable to work with. Hope this helps.

18 users found this review helpful

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