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Stuffed Cabbage Recipe

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This recipe for Stuffed Cabbage is from The Boyd Family 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 head cabbage
2.5 lb ground beef
1 large onion, chopped
2 eggs
2½ cups cooked white rice
2 cups tomato soup (canned and undiluted)
Directions:
Directions:
Core cabbage and put the entire head in a large pot of boiling water. Cook until it begins to soften and you can remove the leaves one at a time with tongs. Let the leaves cool and remove the hard center stalk (if necessary) making a "V" cut. Saute the onion in a little butter and let cool. Cook the rice and let cool. In a skillet, combine the tomato soup and six cans of water and cook until simmering. Add salt and pepper. Thicken with a cornstarch and water slurry then add about ⅓ of the cooled sauteed onion. In a bowl, mix together the ground beef, remaining onion, 2 eggs, rice and about 1 cup of the tomato soup mixture. Mix well by hand. To make a roll: take a leaf and add some meat mixture to the bottom. Fold in the sides and roll like an eggroll. Put a little tomato soup sauce in the bottom of a 9 x 13 pan and add the rolls seam side down. Cover with the rest of the tomato sauce and bake covered at 350º for 2 hours or until the internal temperature reads 165º. They can be frozen at this stage and reheated. Makes about 15 rolls.
Number Of Servings:
Number Of Servings:
15 Rolls

 

 

 

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