Cabbage Rolls

Cabbage Rolls

Serves	8
Time	90 mins
Per serving	0 kcal (0 for the batch)
Contains	nothing flagged
Contributed by	fishdan
Tags	Main · Ground Beef · Cabbage
Calories are computed from the ingredient records. Approximate.

Description

No description yet.

These ingredients have no record yet, so they are left out of the nutrition and substitution tables: water, uncooked white rice, cabbage leaves, lean ground beef, chopped onion, large egg, condensed tomato soup, salt, ground black pepper. Follow a name to create its record.

Ingredients

Quantity	Ingredient	Its job here	Swaps
2/3 cup	water?, none	cooking	none
1/3 cup	uncooked white rice?, uncooked	cooking	none
8 leaves	cabbage leaves?, none	wrapping	none
1 pound	lean ground beef?, lean	filling	none
1/4 cup	chopped onion?, chopped	filling	none
1 egg	large egg?, slightly beaten	binding	none
10 1/2 ounce can	condensed tomato soup?, divided	sauce	none
1 teaspoon	salt?, none	seasoning	none
1/4 teaspoon	ground black pepper?, ground	seasoning	none

Instructions

Gather all ingredients.

Bring water and rice to a boil in a saucepan.

Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.

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.

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.

Spoon about 2 tablespoons of beef mixture onto each cabbage leaf.

Bring one end of the cabbage leaf over the mixture.

Roll and tuck in the ends to prevent the filling from falling out.

Arrange cabbage rolls seam-side down in a large skillet over medium heat.

Pour remaining tomato soup over the rolls.

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..

Serve and enjoy!