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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Stuffed Cabbage Rolls Recipe

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This recipe for Stuffed Cabbage Rolls is from Maggie Mae's Simple Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
* 1/3 c. uncooked white rice (instant or regular)
* 8 cabbage leaves
* 1 lb ground beef
* 1/4 c. onions, chopped
* 1 egg, slightly beaten
* 1 tsp garlic salt
* 1/4 tsp ground black pepper
* 1 Lg. can Tomato Soup
Directions:
Directions:
Cook rice according to directions on box, but under cook a little. Bring a large 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 or more of tomato soup. Mix thoroughly. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks. In a large skillet over medium heat, place the cabbage rolls and pour the remaining soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe is very similar to Mom's Stuffed Peppers. She taught me how to make them during the time I lived with her when she was sick. She taught me so much, and I am so grateful. Thanks Mom. LOL

 

 

 

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