Ingredients
Scale
- 1 head cabbage
- 2/3 cup water
- 1/3 cup uncooked white rice
- 2 cans (10.75 oz each) tomato soup
- 1 teaspoon brown sugar
- 1 pound ground beef
- 1/4 cup finely chopped onion
- 1 egg (beaten)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1. Carefully cut out the core from the cabbage using a knife.
- 2. Place the whole cabbage (without the core) into a large pot of salted boiling water. Cook for 12-14 minutes until leaves begin to peel off easily. Remove 8 leaves for rolling; set aside extra leaves for layering in your baking dish.
- 3. Take leftover cabbage leaves and cover the bottom of an 11×8 baking dish.
- 4. Preheat your oven to 350 degrees F.
- 5. In a medium-sized saucepan, bring water to a boil. Add rice, stir, cover, and simmer for 20 minutes until tender.
- 6. In a small bowl, mix together two cans of tomato soup with brown sugar.
- 7. In a large mixing bowl, combine ground beef, cooked rice, chopped onion, beaten egg, salt, pepper, and 1/4 cup of tomato soup mixture. Mix thoroughly until all ingredients are well combined.
- 8. Lay out each cabbage leaf on a clean surface. Place an appropriate amount of filling in each leaf's center. Roll up tightly and secure with a toothpick; place into the baking dish atop cabbage leaves.
- 9. Pour remaining tomato soup mixture over all cabbage rolls in the baking dish. Cover with additional cabbage leaves on top, then seal with aluminum foil.
- 10. Bake in preheated oven for about 90 minutes or until ground beef is fully cooked. Serve hot and enjoy!
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 1 roll (approximately 200g)
- Calories: 310
- Sugar: 8g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg