Stuffed Cabbage Rolls Recipe

By ldelmas

Ingredients

• 1 large head cabbage
• 1 cup quick-cooking rice, cooked and cooled
• 1 pound lean ground beef (90% lean)
• 1 medium onion, chopped
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted, divided
• 1/2 cup water

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 large leaves for rolls and set aside remaining cabbage.
In a bowl, combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup. Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, then roll up leaves to completely enclose meat.
Line a Dutch oven with leftover cabbage leaves. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil. Reduce heat; cover and simmer on low for 1 to 1-1/2 hours or until rolls are tender.
Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately. Yield: 4-6 servings.