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Stuffed Cabbage
This recipe is economical, delicious and very old fashioned. Enjoy!
1 lb ground beef, lean (I get mine from a local farm)
1 large egg
2 tsp garlic powder
2 tsp seasoning salt
3/4 tsp black pepper
1 tbsp worshteshire sauce
1/4 cup ketchup
1 can tomato soup
1 tomato soup can of water
1 head of cabbage
1 cup cooked white rice
Method: In a large pot, add whole head of cabbage (first few leaves removed), cover with water and bring to a boil. Let cook for 15-20 minutes until the leaves are soft and remove easily. Trim the core pieces from the leaves you’re using. This recipe makes 8 cabbage rolls. Save the leftover head of cabbage for another use.
While the cabbage is par-cooking, assemble the meat mixture. Add all of the remaining ingredients tp your ground beef and mix well, set aside. Mix the tomato soup and water until throughly combined.
Spray a 13 x 9 pan (I prefer glass or stoneware), ladle about 1/4 cup of the tomato soup mixture in the bottom of the pan. Assemble the cabbage rolls:
Make sure to remove any core piece of the cabbage leaf, this will make for easier, uniform rolling. Add 3 tbsp (heaping) to the bottom center of each leaf. Bring in the bottom first, then each side and the top last. Place in prepared pan and continue until you’ve used your meat mixture, approximately 8 rolls per pound of ground beef.
Top with remaining tomato soup mixture and bake at 400 degrees for one hour, basting with the tomato soup every 20 minutes. Remove from oven and let stand for 15 minutes before serving. Top with the tomato sauce in the pan (best part!)
I hope you enjoy this recipe. Check out my cooking page and give it a like! Thank you
