Name: Stuffed Cabbage Rolls
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 1 large head cabbage -; 1 cup quick-cooking rice, cooked and cooled -; 1 pound lean ground beef (90% lean) -; 1 medium onion, chopped -; 2 tablespoons Worcestershire sauce -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 1 can (10-3/4 ounces) condensed tomato soup, undiluted, divided -; 1/2 cup water -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Stuffed Cabbage Rolls

1. 1 large head cabbage -

2. 1 cup quick-cooking rice, cooked and cooled -

3. 1 pound lean ground beef (90% lean) -

4. 1 medium onion, chopped -

5. 2 tablespoons Worcestershire sauce -

6. 1/2 teaspoon salt -

7. 1/4 teaspoon pepper -

8. 1 can (10-3/4 ounces) condensed tomato soup, undiluted, divided -

9. 1/2 cup water -

How to cook deliciously - Stuffed Cabbage Rolls

1. Stage

Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 large leaves for rolls and set aside remaining cabbage.

2. Stage

In a bowl, combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup. Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, then roll up leaves to completely enclose meat.

3. Stage

Line a Dutch oven with leftover cabbage leaves. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil. Reduce heat; cover and simmer on low for 1 to 1-1/2 hours or until rolls are tender.

4. Stage

Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately.