1970s Stuffed Cabbage

1
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

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
25 Min
Cook:
1 Hr
Method:
Bake

Ingredients

Add to Grocery List

  • 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

How to Make 1970s Stuffed Cabbage

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.

Printable Recipe Card

About 1970s Stuffed Cabbage

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




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