Stuffed Cabbage Recipe
Are you looking for a mouthwatering Stuffed Cabbage recipe? A good way to use up cabbage is to make some amazing Stuffed Cabbage. You can serve Stuffed Cabbage as a yummy Side Dish. Serve this Stuffed Cabbage at the table today and watch it disappear in delight!
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Ingredients
1 (6-oz.) pkg. Long Grain & Wild Rice
2-1/2 cups water
1 tablespoon butter or margarine
6 cups water
1 large head cabbage
2 tablespoons butter or margarine
1 /2 cup chopped celery
1//4 cup chopped onion
1/4 cup chopped cooked carrot
1 (7-oz.) can whole-kernel corn, drained
1 (4-oz.) can mushroom pieces, drained
2 cups shredded Cheddar cheese
1 (10-1/2-oz.) can condensed cream-of-mushroom soup
1/4 cup milk
How to make Stuffed Cabbage
Preheat oven to 350°F (177°C).
Lightly butter or oil a 13-1/2" x 8-1/2" baking dish.
Cook contents of rice and seasoning packets with water and 1 tablespoon butter or margarine according to package directions.
In a large saucepan, bring 6 cups water to boiling.
Add cabbage.
Simmer until leaves are pliable, about 3 minutes.
Drain.
Remove outer cabbage leaves (about 24 leaves).
Cut out hard center rib at bottom of each leaf.
Melt 2 tablespoons butter or margarine in a medium skillet.
Add celery, onion, carrot, corn and mushroom pieces.
Cook, stirring constantly, until celery and onion are tender, not brown.
Stir vegetable mixture and cheese into cooked rice.
Place 2 to 4 tablespoons of rice mixture on each cabbage leaf, depending on size of leaf.
Roll up, tucking sides in during rolling.
Arrange rolls in prepared baking dish, folded side down.
Cover with aluminum foil, crimping it tightly to edges of dish.
Bake 25 minutes.
Combine soup and milk in a medium saucepan.
Heat and serve with cabbage rolls.
Lightly butter or oil a 13-1/2" x 8-1/2" baking dish.
Cook contents of rice and seasoning packets with water and 1 tablespoon butter or margarine according to package directions.
In a large saucepan, bring 6 cups water to boiling.
Add cabbage.
Simmer until leaves are pliable, about 3 minutes.
Drain.
Remove outer cabbage leaves (about 24 leaves).
Cut out hard center rib at bottom of each leaf.
Melt 2 tablespoons butter or margarine in a medium skillet.
Add celery, onion, carrot, corn and mushroom pieces.
Cook, stirring constantly, until celery and onion are tender, not brown.
Stir vegetable mixture and cheese into cooked rice.
Place 2 to 4 tablespoons of rice mixture on each cabbage leaf, depending on size of leaf.
Roll up, tucking sides in during rolling.
Arrange rolls in prepared baking dish, folded side down.
Cover with aluminum foil, crimping it tightly to edges of dish.
Bake 25 minutes.
Combine soup and milk in a medium saucepan.
Heat and serve with cabbage rolls.
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Stuffed Cabbage
