Rice Stuffed Cabbage Recipe
Summary
Ingredients
| 1/2 cup uncooked regular rice | ||
| Ground beef | 1/2 pound | |
| 1/2 pound bulk pork sausage | ||
| Onion | 1 Medium, chopped | |
| 1 egg, slightly beaten | ||
| Worcestershire sauce | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Dried thyme | 1/2 Teaspoon | |
| Dried oregano | 1/4 Teaspoon | |
| Dried tarragon | 1/4 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| Cabbage leaves | 16 Large | |
| Tomato soup | 2 Can (10oz), undiluted | |
| Tomato Paste | 1 Can (10oz) | |
| Bay leaves | 2 | |
Directions
Cook rice according to package directions.
Combine rice and next 11 ingredients, mixing well; cook over medium heat in skillet until meat is brown and onion is tender.
Set aside.
Cook cabbage leaves in boiling salted water 5 to 8 minutes or until just tender; drain.
Place 3 tablespoons of meat mixture in center of each cabbage leaf; fold sides over meat mixture, and roll ends over, forming a rectangular roll.
Fasten the cabbage rolls with wooden picks.
Set aside.
Combine tomato soup, tomato paste, and bay leaves in a Dutch oven, stirring well.
Bring to a boil over medium heat.
Reduce heat to low; place cabbage rolls in tomato mixture, spooning mixture over rolls.
Cover and simmer 1 1/2 to 2 hours.
Remove bay leaves from mixture.
Combine rice and next 11 ingredients, mixing well; cook over medium heat in skillet until meat is brown and onion is tender.
Set aside.
Cook cabbage leaves in boiling salted water 5 to 8 minutes or until just tender; drain.
Place 3 tablespoons of meat mixture in center of each cabbage leaf; fold sides over meat mixture, and roll ends over, forming a rectangular roll.
Fasten the cabbage rolls with wooden picks.
Set aside.
Combine tomato soup, tomato paste, and bay leaves in a Dutch oven, stirring well.
Bring to a boil over medium heat.
Reduce heat to low; place cabbage rolls in tomato mixture, spooning mixture over rolls.
Cover and simmer 1 1/2 to 2 hours.
Remove bay leaves from mixture.
Chef
