Basic Cabbage Rolls
Recipe: #13972
August 22, 2014
Categories: Casseroles, Ground Beef, Cabbage, Christmas, Fathers Day, Potluck, Sunday Dinner, Oven Bake, No Eggs, Non-Dairy, Beef Dinner, Ground Beef Dinner, more
"My basic recipe for cabbage rolls, this is just a standard cabbage rolls recipe, I call this basic cause you could add in different spices and your own added ingredients but let me tell you, this is wonderful just as written, the tomato soup is way better than tomato sauce because it gives it a boost of sweet flavor! Makes 24-30 rolls"
Original is 12-15 servings
Ingredients
Nutritional
- Serving Size: 1 (136.4 g)
- Calories 119.8
- Total Fat - 4 g
- Saturated Fat - 1.4 g
- Cholesterol - 27.9 mg
- Sodium - 488 mg
- Total Carbohydrate - 10.6 g
- Dietary Fiber - 1.5 g
- Sugars - 2.1 g
- Protein - 10.4 g
- Calcium - 25.8 mg
- Iron - 1.5 mg
- Vitamin C - 16 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Grease 13x9 pan.
Step 2
Boil cabbage leaves until they separate (about 20 minutes and you could do this one day ahead and the longer you cook the leaves the less time it will take in the oven). Cool until you can handle the leaves, then slice the leaves off from the tough stem.
Step 3
Meanwhile, brown ground beef, pork, salt, pepper, garlic powder, and onion until meat is thoroughly cooked. Drain fat, add rice, mix in 1 can of tomato soup and half of the beef broth.
Step 4
Spoon meat mixture into cabbage leaves. Roll up tightly and place seam side down in a greased pan.
Step 5
Mix the remaining can of tomato soup and remainder half of beef broth. Pour over the top. Sprinkle with a little salt and pepper.
Step 6
Bake at 350 degrees F for about 1 hour or until rice is done.
Tips
No special items needed.
0 Reviews
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