Stuffed Cabbage Rolls recipe

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Ingredients

⅔ cup water
⅓ cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
¼ cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
¼ teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup

Nutrition Info

223.1 calories
carbohydrate: 13.3 g
cholesterol: 65.8 mg
fat: 13.1 g
fiber: 0.9 g
protein: 12.8 g
saturatedFat: 5 g
servingSize: -
sodium: 656.9 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

  2. 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.

  3. 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.

  4. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.

  5. 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.

Recipe Yield

8 cabbage rolls

Recipe Note

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.

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