Easy Stuffed Cabbage Rolls
Easy Stuffed Cabbage Rolls - Tender leaves of cabbage stuffed with flavorful seasoned beef and rice, baked in a mouthwatering tomato sauce.
Prep Time35 mins
Cook Time1 hr 20 mins
Total Time1 hr 55 mins
Servings: 6 servings
- 12 leaves cabbage
- 1 cup cooked white rice
- 1 egg, beaten
- 1/4 cup milk
- 1/4 cup onion, diced
- 1 pound ground beef
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 15 oz tomato sauce
- 10 3/4 oz tomato soup 1 can
- 1 Tablespoon brown sugar
- Juice of 1/2 lemon
- 1/4 cup Worcestershire sauce
- Salt and pepper to taste
Bring a large pot of water to a boil. (large enough to hold the whole head of cabbage)
Score around the core on the bottom of the cabbage with a paring knife. Boil the cabbage for 2 minutes, remove the soft leaves, repeat until you have 12 leaves.
Preheat oven to 350 degrees.
Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone. Set aside.
In a medium bowl combine rice, egg, milk, onion, ground beef, garlic, salt, and pepper. Set aside.
In a separate bowl combine the tomato sauce, tomato soup, brown sugar, lemon juice, Worcestershire sauce, salt and pepper to taste.
Spread a thin layer of sauce on the bottom of a 9x13 baking pan.
Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add 1/3 cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam-side down in the pan.
Pour sauce over the cabbage and cover tightly with foil. Bake 1 hour. Remove the foil and bake another 15-20 minutes. Allow cooling for 10 minutes before serving. (the sauce will thicken upon cooling)
Calories: 316kcal | Carbohydrates: 25g | Protein: 17g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 82mg | Sodium: 936mg | Potassium: 864mg | Fiber: 2g | Sugar: 11g | Vitamin A: 571IU | Vitamin C: 15mg | Calcium: 63mg | Iron: 3mg