"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 Recipe

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This recipe for Stuffed Cabbage, by , is from Two Sisters and Friends cookbook, 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!

Contributor:  
Contributor:  
Sharon Bryant

Category:
Category:

Ingredients:  
Ingredients:  
1 large head cabbage
1 1/2 pounds ground beef
Garlic powder
1 small onion
2-4 small cans Campbell’s tomato soup
Sour cream (optional)

Directions:
Directions:
Steam or boil cabbage head. Mix ground beef with hopped onion, garlic powder, salt and pepper for flavor. Cook together in pan, drain.

When cabbage is pliable drain out water. Peel off a layer, add some of the burger mixture, roll up and tuck ends in. Put some of the tomato soup on bottom of casserole dish, then set rolls as you make them in pan. Pour remaining soup over cabbage rolls. Bake at 350º for 60-90 minutes. Checking on and spooning soup over rolls every so often.

I always make mashed potatoes when I make these. About 20 minutes before serving I add 4-5 heaping tablespoons of sour cream to the sauce. It makes a great gravy to go on the mashed potatoes

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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