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Stuffed Cabbage Rolls
Ingredients:
1 whole head of cabbage (about 4 lbs.)
Boiling salted water
1 onion, chopped
2 Tbs. oil
1 1/2 lbs. ground beef
1/2 lb. ground fresh pork
1 1/2 c. cooked rice
1 tsp. salt
1/4 tsp. pepper
2 cans condensed tomato soup
2 1/2 c. water
1 whole head of cabbage (about 4 lbs.)
Boiling salted water
1 onion, chopped
2 Tbs. oil
1 1/2 lbs. ground beef
1/2 lb. ground fresh pork
1 1/2 c. cooked rice
1 tsp. salt
1/4 tsp. pepper
2 cans condensed tomato soup
2 1/2 c. water
Directions:
Remove core from cabbage. Place whole head in a large kettle filled with boiling salted water. Cover; cook 3 minutes, or until softenede enough to pull off individual leaves. repeat to remove all large leaves (about 30). Cut thick center stem from each leaf ( I cut the ridge off, leaving a full flat leaf.). Chop remaining cabbage. Saute onion in oil. Add meat, rice, salt and pepper. mix thoroughly. Place a heaping tablespoonful of meat mixture on each cabbage leaf. Roll up leaf and tuck in the ends. Place half the chopped cabbage on bottom of a large Dutch oven. Fill with layers of the cabbage rolls. Cover with remaining chopped cabbage. Combine tomato soup with water; mix until smooth. Pour over cabbage rolls. Cover and bring to boiling. Reduce heat and simmer 1 1/2 hours. Serve cabbage rolls with the sauce.
For a more care free way, place the rolls in a crock pot and cook on high for about 6 hours. This way you are free to do other things and they will not scorch on the bottom. To make them tastier I use a can of Progresso Hearty Tomato Soup in in crock pot instead condensed tomato soup.
Makes 15 Servings
Remove core from cabbage. Place whole head in a large kettle filled with boiling salted water. Cover; cook 3 minutes, or until softenede enough to pull off individual leaves. repeat to remove all large leaves (about 30). Cut thick center stem from each leaf ( I cut the ridge off, leaving a full flat leaf.). Chop remaining cabbage. Saute onion in oil. Add meat, rice, salt and pepper. mix thoroughly. Place a heaping tablespoonful of meat mixture on each cabbage leaf. Roll up leaf and tuck in the ends. Place half the chopped cabbage on bottom of a large Dutch oven. Fill with layers of the cabbage rolls. Cover with remaining chopped cabbage. Combine tomato soup with water; mix until smooth. Pour over cabbage rolls. Cover and bring to boiling. Reduce heat and simmer 1 1/2 hours. Serve cabbage rolls with the sauce.
For a more care free way, place the rolls in a crock pot and cook on high for about 6 hours. This way you are free to do other things and they will not scorch on the bottom. To make them tastier I use a can of Progresso Hearty Tomato Soup in in crock pot instead condensed tomato soup.
Makes 15 Servings
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