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Stuffed Cabbage Rolls Recipe

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"IN OUR area of Pennsylvania, cabbage rolls are frequently served at special occasions of all kinds. These versatile roll-ups can be stuffed with pork or other kinds of fillings. Though we've tried some of the others, my family always goes back to the ground beef—it just tastes best to us."

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Stuffed Cabbage Rolls Recipe

Prep: 20 min. Cook: 1 hour 5 min.

Yield: 4-6 Servings

20 65 85

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

Directions

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, starting at an unfolded edge, roll up leaf completely to enclose meat. Repeat with remaining meat and leaves.
Line a Dutch oven with leftover cabbage. 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.

Nutritional Facts 1 serving (3 each) equals 254 calories, 7 g fat (3 g saturated fat), 39 mg cholesterol, 755 mg sodium, 30 g carbohydrate, 6 g fiber, 19 g protein.

Originally published as Stuffed Cabbage Rolls in Reminisce January/February 1992, p33

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Reviews for Stuffed Cabbage Rolls (2)

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Stuffed Cabbage Rolls

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Reviewed on Mar. 08, 2010 by micpurifoy

Tried this recipe and it was good but the next time I changed the worcestershire sauce and tomato soup to a 1 lb. can of del monte spaghetti sauce and my family went crazy.

Reviewed on Jun. 17, 2009 by bshimoura

This didn't have enough of a tomato taste for my family, so the next time I made it - I subtittuted tomato paste in the mix, and used tomato sauce instead of the tomato soup!!! It was wonderful then.