Tuesday, July 26, 2011

Stuffed Cabbage

We got two heads of cabbage from our CSA this past week. One of them will go to make cabbage soup. But in cooking the other I looked for inspiration from allrecipes.com and found this recipe. We had it tonight for dinner and the kids ate it all! I hope we get another head of cabbage so we can eat this again. Oh, I baked mine for 40 minutes at 350 F, and to keep the cabbage from getting crisp take two extra leaves, boiled, and place them on top (like a lid).

2/3 cup water
1/3 cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup

1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
3. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
4. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
5. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

David made this extra sauce that one lady suggested in the comments; it doesn't really need it, but if you like a lot of sauce, here it is:
For one pound of meat, I mix an 8oz. can of tomato sauce, 1 Tablespoon brown sugar, 1 Tablespoon lemon juice and 1 teaspoon Worcestershire sauce. I mix well and pour over cabbage rolls.

1 comment:

Pomona said...

One of my favourite meals is cabbage, sliced and light cooked, with lots of butter and black pepper, and baked potatoes! So simple and cheap but absolutely delicious.