Stuffed Cabbage Rolls
I remember my mom making cabbage rolls when I was a girl. It was one of my favorite meals! The enticing smell from the kitchen would bring all the boys running!
With the pandemic, we've all had to rethink the way we do things. Moms and dads are crazy busy juggling even more responsibilities than before.
This is an easy, healthy, delicious meal. Double the recipe and freeze the filling for another meal!
For the Cabbage Rolls:
1 large head cabbage
1 cup brown rice, cooked and cooled
1 pound lean ground beef or ground turkey
1 medium onion, chopped
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) organic condensed tomato soup, undiluted, divided
1/2 cup water
1. Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 large leaves for rolls and set aside the remaining cabbage.
2. In a bowl, combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup. Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, then roll up leaves to completely enclose meat.
3. Line a Dutch oven or casserole pan with leftover cabbage leaves. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil. Reduce heat; cover and simmer on low for 1 to 1-1/2 hours or until rolls are tender.
4. Remove rolls and cabbage.
5. Serve with additional sauce if desired.