Stuffed Cabbage Rolls

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STUFFED CABBAGE ROLLS

  • Remove cabbage core
  • Parboil the cabbage in a kettle of boiling salted water 10 to 15 minutes, or until outer leaves are easily removable
  • Remove the first 12 leaves
  • Make sure the cabbage is cooked well enough so leaves will not break when rolled, but not so well that they disintegrate
  • If you can't get enough large-enough-to stuff leaves from one cabbage (about 30), parboil too
  • Cut thick center stem from each leaf
  • Chop remaining cabbage
  • Sauté onion in oil
  • Add meat (don't cook), cooked rice, salt and pepper
  • Mix thoroughly
  • Place a heaping tablespoon or more on each cabbage leaf
  • Fold the stalk end over the filling; then fold the sides of the leaf over
  • Roll the stuffing and leaf from the stalk end to make a neat parcel
  • Place half the chopped cabbage on bottom of a large Dutch oven
  • Put in cabbage rolls, join side down. Pack fairly tightly in pan. Cover with remaining chopped cabbage
  • Combine tomato soup with water, mix until smooth
  • Pour over cabbage rolls
  • Cover and bring to boiling. Reduce heat and simmer about 1 1/2 hours
  • Transfer the cabbage to a warmed serving dish
  • Pour sauce over them and serve. (Can be topped with sour cream.)
  • the cabbage rolls may be cooked in beef broth; about 1 1/2 to 2 cups. Cover and simmer 1 1/2 hours
  • Then blend and stir into cooking liquid: 3 tablespoons flour and 3 tablespoons water
  • Bring to boil, stirring constantly
  • Add 1 cup sour cream and stir until hot
  • Taste for seasoning
  • Pour over cabbage rolls

Ingredients

  • 1 lg. head green cabbage (about 4 lbs.)
  • onion, finely chopped
  • 2 tbsp. oil
  • 1 1/2 lbs. ground beef
  • 1/2 lb. fresh pork
  • 1 1/2 c. rice, cooked
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 (10 oz.) cans condensed tomato soup
  • 2 1/2 c. water

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