Lu's Excellent Cabbage Rolls
photo by papergoddess
- Ready In:
- 2hrs
- Ingredients:
- 13
- Serves:
-
6
ingredients
-
MEAT MIXTURE
- 680.38 g ground beef (or you can use 1 lb. ground beef and 1/2 lb. ground turkey for less fat)
- 226.79 g ground ham or 226.79 g bulk pork sausage
- 118.29 ml raw white rice
- 2 eggs
- 14.79-29.58 ml dried onion flakes
- 14.79 ml dried parsley flakes
- 2.46 ml salt
- 1.23 ml pepper
-
Sauce
- 2 (595.33 g) can condensed tomato soup
- 2 can water
- 2 bay leaves
- 1 head green cabbage (or 2 small heads)
- 1 ham bone (optional)
directions
- Core cabbage and place stem side up in a bowl.
- Place in microwave and cook on high for 15 minutes.
- While cabbage is cooking, combine ground meats, rice, eggs, onion, salt and pepper in a bowl.
- When cabbage is done, stick a fork in the stem end and peel off individual cabbage leaves.
- Starting at stem end of leaf, place enough meat to fill lower leaf with space left on both sides.
- Fold bottom of leaf up over meat mixture, then fold over left and right sides; roll the rest.
- Place rolls in a single layer in a large oven-proof casserole dish.
- Cut remaining cabbage into wedges and lay on top of rolls.
- If you don't have ground ham or pork sausage, you can place a ham bone in the center of casserole.
- It will flavor the whole pot.
- Combine tomato soup, water, and bay leaf; pour over cabbage rolls.
- The rolls should be immersed.
- You can add more water if necessary.
- The rice will soak up the moisture.
- Place casserole dish on stove and bring to a simmer.
- Bake in 350 F oven for 1 1/2-2 hrs.
- Check level of sauce.
- Add water if necessary.
- Baste sauce over cabbage wedges occasionally.
- You can also cook these on the stove top.
- My mom always did, but I find it easier to control the simmer in the oven.
- DON'T let the cabbage rolls dry out!
- Serve with mashed potatoes or cooked noodles.
- NOTE: If making this in the crockpot, I would suggest using Minute Rice.
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Reviews
-
Oh YUM! I have never had sausage in my cabbage rolls, but I liked it. These would still be good with only ground beef. I don't have a pan that works for both the oven and the stove, so I only baked these. I had to bake them about 3 hours to cook the rice. Maybe next time, I will cook the rice first. The method for softening the cabbage leaves is a life saver. My mom used to boil the leaves and sometimes they fell apart. I used the ham bone, and that was a great idea. Thanks for such an easy and tasty recipe!
RECIPE SUBMITTED BY
papergoddess
Near Chicago, Il.
I hate to bake (almost as much as I hate to vacuum!), and I'll go to great lengths to avoid having to make cookies.