Prep 30 mins
Cook 1 hr 30 mins
Good, Simple, healthy food. Found this is a recent issue of Guideposts. Looked good so I had to try it. Guess what? It is good and is now on my list as a comfort food. I imagine that there are as many recipes for Stuffed Cabbage as there are Cooks out there feeding people who relish Pleasant, satisfying meals.
- Core cabbage and place in a large pot of boiling water, cover and cook 5 to 8 minutes until soft enough to pull off the leaves Repeat till all the large leaves are removed.
- Sauté onion in oil till transparent.
- In a large bowl, mix meat, onion, rice, egg, salt & pepper.
- Place heaping tablespoon of meat mixture on each leaf.
- Fold sides over filling while rolling leaf around filling.
- Chop remaining cabbage and place half in the bottom of a Dutch oven.
- Layer cabbage rolls then cover with remaining chopped cabbage.
- Combine tomato soup with water, stir till smooth, then pour over cabbage and rolls.
- Cover; bring to a boil then reduce heat and simmer 1 1/2 hours.
This was absolutely wonderful! The flavors all married together beautifully, the meat was seasoned well (I love the addition of rice to the meat), and overall, I felt comforted and satisfied (as advertised)! I made exactly as posted to maintain authenticity, expecting to want to tweak it a little the second time, but this is the first recipe I have found that I would leave just as is. Probably won't go on our regular rotation because DH is not a huge fan of cabbage (though even he liked the cabbage with the other ingredients, just not by itself), but I will put it on my list for when he goes out of town! *Note: My pot was too small for all the meat mixture, so I grilled up some patties using the extra meat for us to munch on while we waited, and those were good too! Thanks for sharing. Made for PAC Spring 2009.