Stuffed Cabbage Rolls
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 pound lean ground beef
- 1 teaspoon salt
- 1/4 cup chopped onion
- 1/4 teaspoon ground black pepper
- 2/3 cup water
- 1/3 cup uncooked white rice
- 8 cabbage leaves
- 1 egg, slightly beaten
- 1 (10.75 ounce) can condensed tomato soup
- Carbohydrate 6.67774489622811 g
- Cholesterol 36.8543800625 mg
- Fat 5.72819066667089 g
- Fiber 0.204807290447087 g
- Protein 11.9525118542132 g
- Saturated Fat 2.31754708849344 g
- Serving Size 1 1 cabbage roll (89g)
- Sodium 38.8293288591702 mg
- Sugar 6.47293760578102 g
- Trans Fat 0.714883750813682 g
- Calories 130 calories
Directions In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
