If you search for “Stuffed Cabbage” on Bing, for example, you’re going to get more than 8 million results. That means there are any number of stuffed cabbage recipes out there to choose from. I like this one because it’s not overly complicated and can be prepared on the stove. It’s a pretty quick and simple recipe that stuffs ground beef, rice, and onion into some rolled up cabbage leaves, and then simmering them in tomato soup. I’ve prepared this one a few times and it always comes out great. Because it’s simply a very basic (but very good!) recipe, I just call it “Stuffed Cabbage 101!”
Prep Time: About 20 minutes
Cook Time: About 40 minutes
Total Time: About 1 hour
2/3 cup water
1//3 cup uncooked white rice
8 cabbage leaves
1 lb ground chuck
1/4 cup onion, chopped
1 egg, beaten slightly
1 tsp salt
1/4 tsp freshly ground black pepper
1 – 10.75oz can Campbell’s Condensed Tomato Soup
1. Prepare rice according to instructions – typically add to boiling water, stir, reduce heat, and simmer for about 20 minutes. (I always like to add 1 TBSP of butter and a little salt)
2. While the rice is cooking, cook the cabbage leaves 1 or 2 at a time in a large, wide saucepan, in lightly salted water, for about 2 to 4 minutes or until softened. Set aside on paper towels to drain.
3. Combine the ground chuck, 1 cup of the cooked rice, onion, egg, salt, pepper, and 2 TBSP of the tomato soup in a medium or large mixing bowl. Mix thoroughly.
6. Cover and bring to a boil; then reduce heat to low and simmer for approximately 40 minutes, stirring often and basting the rolls with the liquid.
7. About half way through the cooking time, carefully turn the cabbage rolls over. They should be just lightly browned on each side, and the rice and tomato soup combined to make a nice sauce to pour over the rolls.
Variations: Don’t be afraid to experiment — there are so many ways you can modify this recipe; using either beef, pork, or lamb or a combination thereof; use tomatoes, breadcrumbs, paprika, peppercorns, garlic, other spices of your choosing….and of course you can try jasmine, basmati, or long grain brown rice. The choices are only limited by your culinary imagination!