Stuffed Cabbage Rolls Recipe

Stuffed Cabbage Rolls Directions

1. 1

   Prepare the Cabbage Leaves

   Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage head and place it in the boiling water for about 5 minutes or until the leaves are pliable. Remove the cabbage from the pot and let it cool. Once cool, carefully peel off the leaves and set aside.

2. 2

   Cook the Filling

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent, about 3-4 minutes. Stir in the ground chuck and cook until browned. Drain excess fat. Add the cooked rice, salt, black pepper, oregano, thyme, and parsley. Mix well and remove from heat.

3. 3

   Assemble the Rolls

   Take a cabbage leaf and place about 2-3 tablespoons of the meat mixture at the base of the leaf. Roll the leaf over the filling, tucking in the sides as you go, to create a tight roll. Repeat for all leaves and filling.

4. 4

   Prepare the Sauce

   In a large pot, pour in the two cans of tomato soup and the beef broth. Stir to combine and bring to a simmer over medium heat.

5. 5

   Cook the Stuffed Cabbage Rolls

   Place the stuffed cabbage rolls seam-side down into the simmering tomato soup mixture. Cover the pot and let it simmer on low heat for about 45 minutes, until the cabbage is tender and the filling is cooked through.

6. 6

   Serve

   Once cooked, carefully remove the cabbage rolls from the pot and serve hot, garnished with additional parsley if desired.