Ingredients
8
8 servings
- •0.66666668653488 cup water
- •0.33333334326744 cup uncooked white rice
- •8 cabbage leaves
- •1 pound lean ground beef
- •0.25 cup chopped onion
- •1 egg, slightly beaten
- •1 (10.5 ounce) can condensed tomato soup, divided
- •1 teaspoon salt
- •0.25 teaspoon ground black pepper
Instructions
- Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
- Meanwhile, 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.
- Combine ground beef, 1 cup of cooked rice, onion, egg, 2 tablespoons of tomato soup, salt, and pepper in a large bowl; mix thoroughly.
- Spoon about 2 tablespoons of beef mixture onto each cabbage leaf; bring one end of the cabbage leaf over the mixture, rolling and tucking in the ends to prevent the filling from falling out.
- Place cabbage rolls in a large skillet over medium heat; pour remaining tomato soup on top. Cover and bring to a boil; reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
Nutritional Facts
Per 8 servings
- Calories: 223
- Carbohydrate: 13g
- Fat: 13g
- Fiber: 1g
- Protein: 13g
- Sugar: 3g
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