Stuffed Cabbage Rolls

Cabbage leaves are stuffed with ground beef, rice and onion, then simmered in tomato soup. Works great on the stove or in a slow cooker.

Yield

8 cabbage rolls

Ingredients

2/3 cup water
1/3 cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup

Directions

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

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.

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.

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

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.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 40 minutes

Nutritional Information

Amount Per Serving: Calories: 223; Total Fat: 13.1 g; Cholesterol: 69 mg; Sodium: 657 mg; Total Carbs: 13.3 g (Dietary Fiber: 0.9 g); Protein: 12.8 g

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