Cabbage Rolls
| Serves | 8 |
|---|---|
| Time | 90 mins |
| Per serving | 0 kcal (0 for the batch) |
| Contains | egg |
| Contributed by | fishdan |
| Tags | Main · Ground Beef · Cabbage |
| Calories are computed from the ingredient records. Approximate. | |
Description
No description yet.
Ingredients
| Quantity | Ingredient | Its job here | Swaps |
|---|---|---|---|
| 2/3 cup | water? | none | |
| 1/3 cup | uncooked white rice? | none | |
| 8 leaves | cabbage leaves?, none | wrapping | none |
| 1 pound | ground beef?, lean | filling | none |
| 1/4 cup | onion?, chopped | filling | none |
| 1 egg | egg, slightly beaten | binding | 2 options |
| 10 1/2 ounce can | condensed tomato soup?, divided | sauce | none |
| 1 teaspoon | salt?, none | seasoning | none |
| 1/4 teaspoon | 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!
Substitutions for this recipe
Rules come from each ingredient's record and are resolved for the job the ingredient does in this recipe. Confidence is the community's, not a guarantee.
| Instead of | Use | How much | What changes | Confidence |
|---|---|---|---|---|
| egg | Applesauce | ¼ cup applesauce per egg | ¼ cup unsweetened applesauce per egg. Adds moisture; the crumb tightens. ⚠ Quick breads and muffins only. |
●●○ medium |
| egg | Ground flaxseed | 1 tbsp ground flax + 3 tbsp water per egg | Per egg: 1 tbsp ground flax + 3 tbsp water, rested 5 minutes. Binds well; slightly denser, faintly nutty. ⚠ Binds but does not leaven. Reliable up to two eggs; beyond that the bake goes heavy. |
●●○ medium |