1970s Stuffed Cabbage

Paula Todora

By
@ptodora

I love stuffed cabbage, and I love tomato soup, so this recipe is perfect in my book. I got this recipe back in 1978 when I got married in a cookbook a friend made for me, and I've been making it ever since


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Comments:

Serves:

8

Prep:

25 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1
boil in bag uncooked rice
8 large
cabbage leaves
1 lb
lean ground beef
1/4 c
finely diced onion
1
egg
1 tsp
salt
1/2 tsp
black pepper
1/4 tsp
garlic powder
1 can(s)
tomato soup, undiluted
1 tsp
worcestershire sauce

Directions Step-By-Step

1
Preheat oven to 350 degrees. Spray a 9x13 inch glass baking dish with nonstick cooking spray; set aside.
2
In a large saucepan, boil 4 cups water and add rice to cook; turn heat to medium after it boils. Cook 8 minutes and when done, drain bag and pour rice into bowl.
3
Boil 4-6 cups of salted water in a large pan and add cabbage leaves. Cook 5 minutes and remove with a slotted spoon onto a plate; set aside while making filling.
4
To make filling, in a large bowl mix beef, onion, egg, salt, pepper, garlic powder and 3 Tablespoons of the tomato soup. Add 1 cup of the cooked rice and mix well.
5
On a flat surface, lay out the first cabbage leaf and cut out the thick stem. Spoon about 1/3 cup of the beef mixture in the middle of the cabbage. Fold the sides over and roll closed. Secure with a toothpick.
6
Repeat with other 7 cabbage leaves, placing in the prepared baking dish. In a medium bowl combine remaining tomato soup with worcestershire sauce and whisk. Pour over stuffed cabbage in pan. Cover with foil and bake 1 hour.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: For Kids