Stovetop Stuffed Cabbage Rolls
No Fuss Stuffed Cabbage Rolls - Ready in half the time with the same Delicious Flavor of the Traditional Recipe.Difficulty - Medium
Servings 6 Rolls
Equipment
- Small Covered Sauce Pan
- Large Covered Skillet with Deep Sides
- Medium Mixing Bowl
- Rubber Spatula
INGREDIENTS
- ⅔ cup Water
- ⅓ cup Uncooked White Rice
- 8 Cabbage Leaves - veins removed
- 1 Lb. Lean Ground Beef
- ¼ cup Chopped Onion
- 1 Egg - slightly beaten
- 1 can Condensed Tomato Soup - 10.5 oz., divided
- 1 tsp. Salt
- ¼ tsp. Ground Black Pepper
INSTRUCTIONS
- Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
- Meanwhile, 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.
- Combine ground beef, 1 cup of cooked rice, onion, egg, 2 tablespoons of tomato soup, salt, and pepper in a large bowl; mix thoroughly.
- Spoon about 2 tablespoons of beef mixture onto each cabbage leaf; bring one end of the cabbage leaf over the mixture, rolling and tucking in the ends to prevent the filling from falling out.
- Lightly coat the large pan bottom with Tomato Sauce. to prevent sticking and place cabbage rolls in the pan over medium heat. Pour remaining tomato soup on top. he cabbage rolls.
- Cover and bring to a boil; reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
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