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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Cabbage Rolls Ingredients:
1 large head of cabbage |
1 lb lean ground beef |
1/2 cup instant rice or 1/2 cup cooked rice |
1/2 teaspoon salt |
1/8 teaspoon ground black pepper |
1 egg, lightly beaten |
1/2 cup finely chopped onion |
1/2-1 teaspoon cinnamon, divided (more or less, to taste) |
1 (10 1/2 ounce) can tomato soup, undiluted |
1 (14 1/2 ounce) can tomatoes |
Directions:
1. Tear the leaves off the cabbage and cook in boiling water or steam until wilted enough to be flexible. Cool. Mix ground beef, rice, egg, onion, and salt, pepper, and 1/2 teaspoon of cinnamon together.
2. Form a few tablespoons of the mixture into a cylinder, then roll up in a cabbage leaf. Secure rolls with toothpicks. Combine the soup and tomatoes in a Dutch oven. Place cabbage rolls in the Dutch oven. Sprinkle with about 1/2 teaspoon of cinnamon. Cover and simmer for 1 1/2 to 2 hours.
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