| Delicious stuffed cabbage leaves, quick and easy. |
- Vegetarian
- Dairy-free
- Gluten-free
- Egg-free
Nutrition: per serving
- kcal349
- fat9 g
- saturates1 g
- carbs62 g
- sugars12 g
- fiber0 g
- protein8 g
- salt0.19 g
STUFFED CABBAGE LEAVES RECIPE
INGREDIENTS:
2/3 cup water
1/3 cup uncooked white rice
8 cabbage leaves
1/2 kg minced beef
1/4 cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 packet tomato soup (prepared according to instructions)
DIRECTIONS:
In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
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.
In a medium mixing bowl, combine the minced beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
