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Stuffed Cabbage Rolls


1 made it | 0 reviews | 0 photos

20 mins
40 mins
Stuffed Cabbage Rolls


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


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

Step 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.

Step 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.

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

Step 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.


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