STUFFED RED CABBAGE ROLLS
One of the many variations of stuffed cabbage, this is my own take on a "gourmet-style" red cabbage roll. Al dente rice adds texture to the overall meal, and cream of mushroom soup prevents the rice from drying out during the cooking process. Top with lemon sauce.
Provided by tinkerman75
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ground beef, 1/2 of the garlic, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside to rest.
- At the same time, combine water and remaining minced garlic in a large pot; bring to a boil. Add rice and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- While rice is cooking, bring a separate pot of water to a boil. Blanch cabbage leaves in the boiling water until tender and pliable, 1 to 2 minutes. Shock leaves in cold water to prevent further cooking, and set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Add condensed soup to cooked rice. Mix in hamburger mixture.
- Fill cabbage leaves with rice and hamburger mixture, wrapping around the filling to secure. Place each cabbage roll seam-side down on the prepared baking sheet and top with sauerkraut.
- Bake in the preheated oven until cabbage leaves are slightly wilted, 30 to 40 minutes. Remove from the oven and let rest for 5 to 10 minutes before serving.
Nutrition Facts : Calories 493.5 calories, Carbohydrate 61.1 g, Cholesterol 46.4 mg, Fat 17.8 g, Fiber 6.6 g, Protein 24.5 g, SaturatedFat 5.8 g, Sodium 1023.2 mg, Sugar 5.6 g
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Joseph Paz
[email protected]Overall, I really enjoyed this recipe. The cabbage rolls were delicious and flavorful. I would definitely make them again.
Hammad Salman
[email protected]The cabbage rolls were a bit too salty for my taste. I think I'll use less salt next time.
Nkateko Shongwe
[email protected]I had a hard time finding cabbage leaves that were large enough to make the rolls. I ended up having to use two leaves for each roll.
Liaquat Tanoli
[email protected]These cabbage rolls are a bit time-consuming to make, but they're worth the effort. They're so delicious and satisfying.
Ockie Smit
[email protected]I love that this recipe uses ground chicken instead of beef. It makes the cabbage rolls lighter and healthier.
margaret hyder
[email protected]These cabbage rolls are a great way to use up leftover cabbage. They're also a great make-ahead meal.
Akpan Daniel
[email protected]I wasn't sure how I would like these cabbage rolls, but I was pleasantly surprised. They're really delicious and filling.
Anu Sunar
[email protected]These cabbage rolls are so flavorful and hearty. I love the combination of the sweet cabbage and the savory filling.
Sini Medico
[email protected]I've made these cabbage rolls a few times now, and they're always a hit with my family and friends. The recipe is easy to follow, and the rolls come out perfect every time.
Saqib S.K
[email protected]This stuffed red cabbage rolls recipe is a must-try for anyone who loves cabbage rolls. The cabbage leaves are tender and flavorful, and the filling is packed with delicious sausage, rice, and vegetables.