Homemade Cabbage Rolls Tomato (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 large cabbage (approx. 15-18 leaves)
02 -
1½ lb ground beef
03 -
¾ cup uncooked white rice
04 -
1 medium onion, diced
05 -
½ teaspoon salt
06 -
½ teaspoon pepper
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1 tablespoon dried parsley
10 -
2 tablespoons Worcestershire sauce
11 -
1 large egg
12 -
2 10-oz cans of tomato soup
# Instructions:
01 -
Preheat the oven to 350 degrees Fahrenheit.
02 -
Carefully remove approximately 15-18 leaves from the cabbage. Fill a large stockpot with water and bring to a boil. Place the cabbage leaves in the boiling water and simmer until softened, about 30 seconds to a minute. Set the cooked cabbage leaves aside.
03 -
Combine the ground beef, rice, diced onion, salt, pepper, garlic powder, onion powder, parsley, Worcestershire sauce, and egg in a bowl, mixing well.
04 -
Open one can of tomato soup and pour it into the bottom of a 9x13 inch baking dish. Use a large spoon to spread it evenly.
05 -
Once the cabbage leaves have cooled, fill each cabbage leaf with about ½ cup of the meat and rice mixture. Roll the cabbage leaf end over the meat mixture, fold the sides of the cabbage leaf in, and then roll completely closed.
06 -
Place the rolled cabbage rolls seam side down in the prepared baking dish. Repeat with all the cabbage leaves and meat mixture. Pour the second can of tomato soup over the cabbage rolls.
07 -
Cover the baking dish with foil and bake for 90 minutes.
# Notes:
01 -
Mix ground beef with ground pork or ground turkey for a variation.
02 -
If cabbage rolls are not staying closed, use less filling per leaf.
03 -
Prepare as a freezer meal: place cabbage rolls in an aluminum foil tray and freeze. Thaw in the fridge overnight before baking as directed.