When I am making a great big pot of these for a party or potluck, I like to put them in the slow cooker instead of cooking them on the stove. That way, they can cook while I’m working on other things. I can put them on low for a few hours and they come out perfectly when it’s time to serve the hungry crowd. These are always a favorite so I would recommend that you make at least a double batch. That’s what’s nice about the crock pot too, you can make even more!
Check out what they are saying about this recipe over at All Recipes:
“This was my first time making stuffed cabbage and I must say, it exceeded my expectations!”
This is a great way to make cabbage rolls if it’s your first time, or if you’ve been making them for 20 years.
Ingredients
2/3 cup water
1/3 cup Uncle Ben’s uncooked white rice
8 cabbage leaves
1 pound lean ground beef
1/4 cup chopped onion
1 Eggland’s Best egg, slightly beaten
1 teaspoon Morton salt
1/4 teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup
Instructions
In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
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Quick Tip: Bake in the oven rather than cooking on the stove.
Thanks again to All Recipes for this scrumptious recipe.
