Wednesday, April 18, 2012

Stuffed Cabbage Rolls


1 large head cabbage
1 pound lean ground beef
1 cup instant rice, cooked and cooled
1 medium onion, chopped
2 Tbsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
1 can (10-3/4 oz) condensed tomato soup, undiluted, divided
1/2 cup water

Cook cabbage in boiling water only until outer leaves fall off the head.  Reserve 14-16 large leaves for rolls and set remaining cabbage aside.  In a bowl, combine the beef, rice, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup; mix well. Place 2-3 tablespoons meat mixture on each cabbage leaf.  Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose meat.  Cut reserved cabbage into wedges and place in a Dutch oven.  Combine water and remaining soup; pour over the cabbage wedges.  Stack cabbage rolls on top of sauce.  Cover and bring to a boil.  Reduce heat and simmer for 1 to 1 1/2 hours or until meat is done and rolls are tender.  Remove rolls and cabbage.  If desired, reduce pan juices for gravy.  Spoon gravy over rolls and cabbage.

Yields: 4-6 servings

No comments:

Post a Comment