Name: Stuffed Red Cabbage Rolls
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Onion, diced - 1 medium; Ground beef - 1 pound; Minced garlic, divided - 2 tablespoons; Salt - 1 teaspoon; Ground black pepper - 1 teaspoon; Water - 5 cups; Uncooked brown and wild rice blend - 2 ½ cups; Red cabbage, or as needed - 12 leaves; Condensed cream of mushroom soup - 1 (10.5 ounce) can; Sauerkraut, drained - 1 (8 ounce) can

Ingredients for - Stuffed Red Cabbage Rolls

1. Olive oil 1 tablespoon

2. Onion, diced 1 medium

3. Ground beef 1 pound

4. Minced garlic, divided 2 tablespoons

5. Salt 1 teaspoon

6. Ground black pepper 1 teaspoon

7. Water 5 cups

8. Uncooked brown and wild rice blend 2 ½ cups

9. Red cabbage, or as needed 12 leaves

10. Condensed cream of mushroom soup 1 (10.5 ounce) can

11. Sauerkraut, drained 1 (8 ounce) can

How to cook deliciously - Stuffed Red Cabbage Rolls

1 . Stage

Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ground beef, 1/2 of the garlic, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside to rest.

2 . Stage

At the same time, combine water and remaining minced garlic in a large pot; bring to a boil. Add rice and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

3 . Stage

While rice is cooking, bring a separate pot of water to a boil. Blanch cabbage leaves in the boiling water until tender and pliable, 1 to 2 minutes. Shock leaves in cold water to prevent further cooking, and set aside to cool.

4 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

5 . Stage

Add condensed soup to cooked rice. Mix in hamburger mixture.

6 . Stage

Fill cabbage leaves with rice and hamburger mixture, wrapping around the filling to secure. Place each cabbage roll seam-side down on the prepared baking sheet and top with sauerkraut.

7 . Stage

Bake in the preheated oven until cabbage leaves are slightly wilted, 30 to 40 minutes. Remove from the oven and let rest for 5 to 10 minutes before serving.