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Cabbage Rolls Recipe

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This recipe for Cabbage Rolls, by , is from The Dennis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannette Gibson

Category:
Category:

Ingredients:  
Ingredients:  
2/3 c Water
1/3 c Uncooked White Rice*
8 lg Cabbage Leaves
1 lb. Ground Beef
1/4 c chopped Onions
1 Egg
1 tsp Salt
1/4 tsp Black Pepper
1 10 oz can Tomato Soup

Directions:
Directions:
Add the rice to the 2/3 cup of water and bring to a boil. Reduce heat and simmer for 20 minutes. After rice is cooked and cooled in a medium bowl add ground beef, 1 cup cooked rice, onion, egg salt, pepper and 2 tbsp of the tomato soup and mix well. Fill a large flat pan 2/3 full of salt water and bring to a boil. Add 8 large cabbage leaves until they are wilted. Divide the beef mixture into 8 equal portions and place 1 portion onto each of the 8 cabbage leaves. Roll the cabbage leaves like an egg roll so that there is no open end for the filling to escape. Use tooth picks to hold the leaves closed. Place the cabbage rolls in a large skillet, pour the remaining soup over all the leaves, bring to a boil the reduce heat to low and simmer for 40 minutes basting several times.

*If using brown rice cook according to directions for 1 cup of cooked rice.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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