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Stuffed Cabbage Rolls

Stuffed Cabbage Rolls
"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."
4-6 ServingsPrep: 30 min. Cook: 1-1/4 hours

Ingredients

  • 1 large head cabbage
  • 1 cup quick-cooking rice, cooked and cooled
  • 1 pound lean ground beef (90% lean)
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    With Johnsonville Italian Sausage.

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  • 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, 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
© Taste of Home 2013

2 of 2

Stuffed Cabbage Rolls (continued)

Directions (continued)

  • boiling over high heat. Spoon sauce over rolls and cabbage and serve
  • immediately. Yield: 4-6 servings.
Nutrition 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.
© Taste of Home 2013