You are here

Rice Stuffed Cabbage

Anonymous's picture
Anonymous (not verified)
  Rice 1⁄2 Cup (8 tbs)
  Ground beef 1⁄2 Pound
  Pork sausage 1⁄2 Pound
  Onion 1 Medium
  Egg 1
  Worcestershire sauce 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Dried tarragon 1⁄4 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Cabbage leaves 16 Large
  Canned tomato soup 10 1⁄2 Ounce
  Canned tomato paste 6 Ounce
  Bay leaves 2

Cook rice according to package directions.
Combine rice and next 11 ingredients, mixing well; cook over medium heat in skillet until meat is brown and onion is tender.
Set aside.
Cook cabbage leaves in boiling salted water 5 to 8 minutes or until just tender; drain.
Place 3 tablespoons of meat mixture in center of each cabbage leaf; fold sides over meat mixture, and roll ends over, forming a rectangular roll.
Fasten the cabbage rolls with wooden picks.
Set aside.
Combine tomato soup, tomato paste, and bay leaves in a Dutch oven, stirring well.
Bring to a boil over medium heat.
Reduce heat to low; place cabbage rolls in tomato mixture, spooning mixture over rolls.
Cover and simmer 1 1/2 to 2 hours.
Remove bay leaves from mixture.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (16 votes)


Rice Stuffed Cabbage Recipe