Stuffed Cabbage Rolls Recipe
The traditional favorite with fresh ground chuck, white rice, onions and spices, rolled in tender cabbage leaves and simmered in hearty tomato soup.
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Ingredients
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Filling
Cabbage
Sauce
Method
Filling Preparation
- 1
Cook the Rice
In a medium saucepan, cook the white rice according to package instructions. Set aside to cool.
- 2
Mix the Filling
In a large mixing bowl, combine the ground chuck, cooked rice, chopped onion, minced garlic, salt, black pepper, paprika, dried thyme, and the beaten egg. Mix well until all ingredients are thoroughly combined.
Cabbage Preparation
- 3
Prepare the Cabbage
Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole cabbage in the boiling water for about 2-3 minutes, or until the leaves are pliable. Remove the cabbage and let it cool slightly. Gently peel off the leaves, being careful not to tear them.
Assembly and Cooking
- 4
Stuff the Rolls
Take a cabbage leaf, place about 2-3 tablespoons of the filling at the base of the leaf, fold the sides over the filling, and roll it up tightly. Repeat this process until all the filling is used.
- 5
Prepare the Sauce
In a separate bowl, mix the tomato soup, water, brown sugar, vinegar, and Worcestershire sauce until well combined.
- 6
Simmer the Rolls
In a large pot or Dutch oven, pour a small amount of the sauce mixture to cover the bottom. Place the stuffed cabbage rolls seam-side down in the pot and pour the remaining sauce over the top. Cover and simmer on low heat for about 1.5 hours, or until the cabbage is tender and the filling is cooked through.
- 7
Serve
Once cooked, carefully remove the cabbage rolls from the pot and serve hot with additional sauce if desired.