Stuffed Cabbages Rolls

Stuffed Cabbages Rolls


1 large head cabbage

1 pound ground beef

1/2 cup cooked rice

1/2 onion, chopped

1 carrot, chopped

1 celery stalk, chopped

1 egg, beaten

1 teaspoon salt

1/2 teaspoon black pepper

1 (10.75 ounce) can condensed tomato soup

1 cup water


Remove the core from the cabbage and blanch the leaves in boiling water for 2-3 minutes, or until softened.

In a large bowl, combine the ground beef, rice, onion, carrot, celery, egg, salt, and pepper.

Mix well until all ingredients are combined.

Place a cabbage leaf on a flat surface. Place about 2 tablespoons of the meat mixture in the center of the leaf.

Roll up the leaf, tucking in the ends. Repeat with the remaining cabbage leaves and meat mixture.

Place the cabbage rolls in a greased 9x13 inch baking dish.

Pour the condensed tomato soup and water over the cabbage rolls.

Bake at 350 degrees F (175 degrees C) for 1 hour, or until the cabbage rolls are cooked through.

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