MK's Stuffed Cabbage
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- 1 medium
- 2 can(s)
- tomato soup
- 1 can(s)
- 1 lb
- bag of boil and bag rice
- 1 Tbsp
- garlic powder
- 1 Tbsp
- onion powder
- salt & pepper ( to taste)
1In a Large pot fill half way up with water, bring water to a boil, once it comes to a full
boil, lower heat to a light simmer, carefully cut out core of cabbage, remove dark green
outer leaves, carefully place cabbage in hot water for about 3 to 4 min's ( you will see
the leaves start pulling away) with a fork or thongs gently pull off layers of cabbage
place on paper towel to drain, when cabbage if done, remove.
2Add the rice to same water and turn up the heat to a boil, cook rice half way done, drain and let cool.
while cabbage and rice is cooling, mix two cans of tomato soup with 1 cup of water in a bowl until smooth. set aside
3Mix hamburger with salt, pepper, garlic, onion , egg and add rice, Fill the stem end with meat mixture the size of a golf ball,roll sides in then roll toward the end of leave.Place enough tomato soup on the bottom of a 9 X 13 pan( I use the tin ones)to just cover the bottom, Place the cabbage
rolls in pan then add tomato soup on top of cabbage, cover in foil and bake 350 for 1 hour & 20 min's or until cabbage is fork tender.
4NOTE: You can also do this in a crock pot layering the cabbage rolls and adding soup. cook on high until
the cabbage is soft and meat it done about 8 hours.
Also you can cut up left over cabbage and add to the top of cabbage rolls in the pan or crock pot.