Wednesday, February 16, 2011
STUFFED CABBAGE ROLLS
1 cup cooked rice
1 head cabbage
2 pound lean ground beef
1 chopped onion
2 teaspoon salt
2 teaspoon ground black pepper
1 (family size) can condensed tomato soup
1/2 c water
2 tsp onion powder, 1 tbs minced garlic, 2 tbs Worcestershire sauce
In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer using directions on rice.
Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
In a saute pan brown beef and drain. Add chopped onion, 1/2 c water, onion powder, minced garlic, Worcestershire sauce and cook until water has evaporated and onions are translucent. In a medium mixing bowl, combine the ground beef, cooked rice, onion, salt and pepper, along with 4 tablespoons of tomato soup. Mix thoroughly.
Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
In a large greased dish place the cabbage rolls and pour the can of tomato soup over the top. Bake at 360 degrees for 45 minutes.
When serving remember to extract the toothpicks.
#1 most important is to be extremely patient while extracting the cabbage leaves. Cut the bottom off the cabbage and then place bottom first into the pan of boiling water. After about 5 minutes the leaves are easily pulled from the head. Then boil individual leaves for a couple minutes.
My family all liked this recipe and I served it with basmati rice. I repeat ***AMAZING with basmati rice served on the side. I used Success brand basmati that are in premeasured bags you can boil.