Stuffed Cabbage Rolls
Total TimePrep: 30 min. Cook: 1-1/4 hours
Can these be made tonight and cooked for church tomorrow ?
This one is more authentic using the tomato soup.
These rolls were super easy and fun to make. I downsized the recipe to just 3 rolls. I did make a few changes. I added some chopped garlic to the mix and I used cooked Orzo instead of the rice. I also added some fresh chopped tomatoes to the sauce as well. They were satisfying and tasty. Love the addition of the cheese on top! I made up some extra sauce and added it to the cooked rolls before serving * Another Taste of Home winner !JanieTaste of Home Volunteer Field Editor
These rolls are great. However I use 2 cans of soup to get enough sauce to cover all of the rolls.
I ADDED 1 1/2 tsp of thyme to the meat instead of worcstershire. I love the recipe!
I also have been making these for years and use a mixture of beef, pork & veal, 1 egg and about 1 teaspoon of garlic powder along with the salt & pepper. After making the rolls, I chop up the leftover cabbage and line the pan with the cabbage. I then mix a can of stewed sliced tomatoes with the tomato soup and pour that over the top. The seasonings of the stewed tomatoes helps flavor the cabbage a bit more!
I LOVE THIS RECIPE . Easy to make and great tasting. Reminds me of the food I had growing up
Easy and delicious. I prefer the tomato soup instead of tomato juice.
I baked these uncovered in a large glass casserole dish sprayed with cooking spray at 325° for one hour. After removing from oven I spooned the sauce over the tops & added shredded mozzarella to them. They were outstanding!
Very tasty recipe. I also added 1 can of tomato paste and used ground pork along with the ground beef. My polish husband loved them!