Stuffed Cabbage Rolls

Name: Stuffed Cabbage Rolls
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 large head cabbage; 283 grams can condensed tomato soup, undiluted, divided; 1 medium onion, chopped; 0 teaspoons pepper; 237 milliliters quick-cooking rice, cooked and cooled; 1 teaspoons salt; 118 milliliters water; 2 Tbsps Worcestershire sauce

This recipe serves 6. One portion of this dish contains around 4g of protein, 1g of fat, and a total of 135 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up water, condensed tomato soup, onion, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 large leaves for rolls and set aside remaining cabbage.

Ingredients you will need

Cabbage

Roll

Water

In a bowl, combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup. Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, then roll up leaves to completely enclose meat.

Ingredients you will need

Worcestershire Sauce

Cabbage

Pepper

Onion

Beef

Meat

Rice

Roll

Salt

Soup

Equipment you will use

Bowl

Line a Dutch oven with leftover cabbage leaves.

Ingredients you will need

Cabbage

Equipment you will use

Dutch Oven

Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil. Reduce heat; cover and simmer on low for 1 to 1-1/2 hours or until rolls are tender.

Ingredients you will need

Cabbage

Roll

Soup

Water

Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately.

Ingredients you will need

Cabbage

Roll

Sauce