Baked Stuffed Cabbage Rolls
Easy, delicious and fun! Just like Mom used to make. I remembered she always used tomato soup, which really makes a yummy difference."Outstanding. One thing I would change is to not boil the cabbage leaves for 10 minutes. Much of them fell apart. Next time, I'm going to try 5 minutes.
Also, I used a mix of ground pork and ground hamburger - added a nice zing.
Suggestion for leftovers - I had way too much meat, so I combined meat, left over cabbage, bread crumbs, garlic, and diced tomatoes together and made a meat loaf for sandwiches the next day. " - Robpecor
Yield: 5 Servings Ready in 2 hours
favorite of 2,499 people 1,691 people want to try
Verified by stevemur
|1 headcabbage; 10 leaves removed, the rest grated|
|2 tbspolive oil|
|1 largeonion; chopped|
|2 clovesGarlic; minced|
|1 14.5-oz candiced tomatoes|
|Salt and pepper; to taste|
|1 tspcrushed red pepper flakes; (optional)|
|1 lbvery lean ground beef; (up to 1.5 lbs)|
|1 cupwhole grain rice , cooked|
|1 cupdried bread crumbs; (adding more if needed)|
|1 cancondensed tomato soup|
|1 cupreduced fat shredded cheese; (see note)|
Baked Stuffed Cabbage Rolls Preparation
Bring a large pot of salted water to boil. Carefully cut from the stem of the cabbage and peel off 10 large leaves. Place in boiling water, stir gently. Boil for about 5 minutes. Drain in colander and rinse with cold water. Gently lay leaves out on paper towels to dry. Cut stem from remaining cabbage and discard. Cut cabbage in half and grate into a large bowl, discarding any large pieces.
In a large frying pan over med-high heat, sauté onion and garlic for 5 minutes. Add tomato, remaining cabbage, salt, pepper and red pepper if using. Cook and stir until liquid is gone and vegetables are soft, about 10 min. Remove from heat to cool.
In a large bowl, add ground beef, rice, cooled tomato mixture and bread crumbs. Mix well, adding more bread crumbs if mixture is too moist. It should be firm enough to handle.
Preheat oven to 375. Prepare a 13” x 9” baking dish with cooking spray. Working one at a time, place a cabbage leaf, stem side towards you, on work surface. Form a handful of meat mixture into a small “log”, place in middle of leaf. Fold sides in over meat, then stem side forward to make roll. Place seam side down in baking dish. Repeat with remaining meat mixture and cabbage leaves.
Wisk together soup, water and honey in a small bowl. Pour evenly over cabbage rolls. Cover baking dish tightly with foil. Bake at 375 for 1 hour. Remove foil, bake for another 20 minutes.
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