Cabbage Rolls
Today Sue Murphy pops in to share an awesome cabbage rolls recipe with us. By day, Sue is a partner Jester Creative, a new media production company. She also blogs at Suzemuse. By night, she experiments with both cooking and eating food (especially eating) and enjoys the occasional culinary success in the kitchen.
Suze’s World Famous Cabbage Rolls
Prep time: 30 minutes
Cooking time: 1 hour 15 minutes
Makes about 15 rolls
(recipe can easily be doubled, and they will freeze well)
Ingredients
1 medium head of green cabbage
1 lb medium ground beef
1/2 cup long grain white rice (uncooked)
1/4 cup water
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
salt and pepper to taste
2 cans of condensed tomato soup
1 can tomato sauce
Preparation
Preheat oven to 375F.
Cut around the core of the cabbage with a sharp knife to loosen leaves. Place whole cabbage in a pot of boiling water.
While cabbage is cooking (in about 10 minutes you can peel off the first leaves), mix ground beef, rice, water, garlic powder, onion powder, and salt and pepper in a large bowl.
Peel off the first couple of leaves of cabbage using tongs, and drain excess water. Place a cabbage leaf on a clean surface. Trim off about 1/2 an inch of the hard stem at the bottom of the leaf. Place about 2 tablespoons of the ground beef in the bottom part of the leaf. Do not overstuff. Fold the sides of the leaf in and roll the leaf around the beef, making a nice tight roll. Place the roll in a medium-deep baking pan. Repeat until all the beef is used up, layering the dish with about 15 rolls.
Pour the tomato soup and tomato sauce over the rolls to coat thoroughly. Tightly cover the pan with foil and place in oven. Bake for 1 hour and 15 minutes.
Let rest out of oven for 10 minutes and serve with boiled buttered potatoes or pierogies.
Ta daaaa! Enjoy!
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Photo by: Danakochan
