stuffed cabbage rolls and bell pepper
(1 RATING)
This is a recipe that was handed down from my grandmother to my mother. Easy to make and can either cook on top of stove over low heat or in the oven. Great one-pot meal.
No Image
prep time
30 Min
cook time
1 Hr 30 Min
method
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yield
4-6 serving(s)
Ingredients
- 1 1/2 to 2 pounds lean ground beef
- 4-5 - quartered carrots
- 1 - large cabbage
- 4 - med. potatoes, peeled and cut in half lengthwise
- 1-2 - green bell peppers
- 1 can tomato soup
- 1 can tomato sauce
- 1 package dry onion soup mix
- 1/4 cup worcestershire sauce
- 1 - egg
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon black pepper
- 1 - handful of uncooked white rice
How To Make stuffed cabbage rolls and bell pepper
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Step 1Peel a few layers of cabbage off of the head and place in a saucepan with about an inch of water and steam just a few minutes to slightly wilt the cabbage to be able to wrap easier.
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Step 2While cabbage is wilting, in a large bowel combine with the ground beef the rice, pepper, egg, tomato sauce, onion soup mix, Worcestershire sauce, garlic powder. Mix together well.
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Step 3Peel and quarter carrots. Peel and halve potatoes. Cut remainder of cabbage into wedges. Cut tops off of green bell peppers and remove seeds.
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Step 4Take about 1/4 to 1/3 cup of meat mixture and wrap with cabbage leaves. Fill bell peppers with meat mixture. Put cabbage rolls and peppers in bottom of Dutch oven. Add potatoes, carrots and cabbage wedges. Mix tomato soup with 1 can of water and pour over mixture. Season with pepper on top. Cover and bring to a slight boil. Reduce heat and cook on low/medium heat for approx 1-1/2 hours or until meat is thoroughly cooked. Can also bake covered at 350 for same amount of time.
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