Stuffed Cabbage Rolls
I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.
I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.
- Carbohydrate 6.67774489622811 g
- Cholesterol 36.8543800625 mg
- Fat 5.72819066667089 g
- Fiber 0.204807290447087 g
- Protein 11.9525118542132 g
- Saturated Fat 2.31754708849344 g
- Serving Size 1 1 cabbage roll (89g)
- Sodium 38.8293288591702 mg
- Sugar 6.47293760578102 g
- Trans Fat 0.714883750813682 g
- Calories 130 calories
Step-by-step
- In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
- In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
- Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
- In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
Boiling the rice for precisely 20 minutes ensures it absorbs the right amount of moisture before joining the raw beef filling, while blanching the cabbage leaves for two to four minutes makes them pliable enough to roll without tearing. Maximizing budget-friendly ground beef and basic canned tomato soup requires careful attention to technique rather than expensive additions, yielding a hearty dish from humble components.
- Substitute the white rice with an equal measure of cooked brown grains to alter the fiber profile, though ensure the substitute is fully pre-cooked since the brief simmering time will not soften raw grains inside the roll.
- Secure each bundle firmly with kitchen twine rather than toothpicks if preparing these in a slow cooker on low for six to eight hours, as string prevents unraveling better during extended liquid submersion.
- Simmer the assembled rolls in a wide skillet over medium heat for 40 minutes, basting frequently with the tomato liquid to concentrate the sauce and keep the exposed meat moist.
- Store leftovers in an airtight glass container in the refrigerator for up to three days, or freeze unbaked rolls individually on a sheet pan before transferring them to a heavy-duty freezer bag for longer preservation.
Adapting this method for dietary needs is straightforward when relying on pantry staples. Proper moisture management during the initial rice-boiling phase prevents the filling from becoming overly dense as it cooks inside the cabbage leaves.
