Aunt Pearl's Stuffed Peppers/ Cabbage Rolls |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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I make these in the Summer and it is one of my *FAVORITE* of my Aunt's recipes. They always seem to taste better the next day, and freeze VERY well. I make them and share them and they are always a hit. THANKS AUNT PEARL!!! Ingredients:
1 head cabbage, cored and boiled |
4 green peppers |
1 lb ground chuck |
2 cups cooked rice |
1 onion, diced |
1 egg |
2 (14 1/2 ounce) cans condensed tomato soup |
1 (14 1/2 ounce) can stewed tomatoes, diced |
garlic salt, to taste |
dill |
pepper, to taste |
Directions:
1. Cut green peppers in half from stem to bottom, and clean out insides, set aside.
2. Mix beef, cooked rice, onion, egg, 1 can of tomato soup, 1/2 can stewed tomatoes, garlic salt, dill and pepper. Stuff mixture into pepper halves and place in baking dish; with leftover mixture, form into meatballs and place around stuffed peppers.
3. Pour remaining soup and stewed tomatoes over the top of the meatballs and stuffed peppers, and add 1 cup of water. Cover and bake in the oven 350 degrees for 1 1/2- 2 hours, testing to see if green peppers are soft.
4. When making stuffed cabbage, place beef mixture at core side of cabbage leaf and roll like a burrito.
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