Stuffed Cabbage Rolls
Because there is no way to drain off any excess fat as the cabbage rolls cook, it's best to use lean ground beef in this recipe.
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- 1 large
- head cabbage
- 1 lb
- lean ground beef
- 1 c
- instant rice, cooked and cooled
- medium onion, chopped
- 2 Tbsp
- worcestershire sauce
- 1/2 tsp
- 1/4 tsp
- 1 can(s)
- (10.75-oz) condensed tomato soup, undiluted, divided
- 1/2 c
1Cook cabbage in boiling water only until outer leaves fall off head. Reserve 14-16 large leaves for rolls and set remaining cabbage aside.
2In a bowl, combine beef, rice, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup; mix well. Place 2-3 tablespoons meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose meat. Fasten with toothpick to secure.
3Cut reserved cabbage into wedges and place in a Dutch oven. Combine water and remaining soup; pour over cabbage wedges. Stack cabbage rolls on top of sauce. Cover and bring to a boil Reduce heat and simmer for 1 to 1-1/2 hours or until meat is done and rolls are tender.
4Remove rolls and cabbage. If desired, reduce pan juices for gravy. Spoon sauce over rolls and cabbage.