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Stuffed Cabbage Rolls with a Tomato Infusion

Deel op Facebook Print Recipe

Ingredients

Prep: 20 mins Cook: 1 hr Additional: 12 hrs Total: 13 hrs 20 mins / Servings: 8

  • 1 large head of cabbage
  • 1 pound lean ground beef
  • 1 egg beaten
  • 1 onion finely diced
  • ¾ cup cooked white rice
  • Salt and pepper to taste
  • 1 10.75 ounce can condensed tomato soup
  • ½ can water for soup

Instructions

  • Begin by placing the cabbage head in the freezer and freezing it overnight.
  • Remove from the freezer, thaw, and carefully peel away the leaves.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a mixing bowl, combine the ground beef, beaten egg, diced onion, cooked rice, salt, and pepper.
  • Ensure thorough mixing.
  • Take small handfuls of the mixture and shape them into compact rolls or balls.
  • Place each meatball in the center of a cabbage leaf.
  • Fold the sides of the leaf over the meatball, then roll it up into the leaf, placing the rolls seam side down in a baking dish.
  • Repeat until all the filling is used.
  • In a separate bowl, mix the tomato soup with ½ can of water.
  • Pour the tomato mixture over the stuffed cabbage rolls.
  • Bake uncovered at 350 degrees F (175 degrees C) for 1 hour, basting the rolls often with the flavorful tomato sauce.

Notes & Wine Advice

Nutrition Facts (per serving):

  • Calories: 248.4
  • Protein: 14g (28% DV)
  • Carbohydrates: 19.6g (6% DV)
  • Fat: 13.1g (20% DV)
  • Cholesterol: 65.8mg (22% DV)
  • Sodium: 287.9mg (12% DV)
Enjoy this updated version of stuffed cabbage rolls, where the tomato infusion enhances the flavors of this classic dish.
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Course; Beef / Side Dish / Vegetables