More Great Recipes: Beef | Main Dish | Vegetable

Stuffed Cabbage Rolls


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Serves | Prep Time | Cook Time

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


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.


Pairs Well With


Notes

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