With the filling in place, fold the sides of the cabbage leaf over the beef mixture. Then, starting from the base of the leaf, roll it up tightly, similar to how you would roll a burrito. Ensuring the cabbage roll is tight is crucial to prevent the filling from falling out during cooking. Continue this process until all the cabbage leaves are used and the beef mixture is exhausted.
The next step involves cooking the stuffed cabbage rolls to perfection. Arrange the rolls seam-side down in a large skillet to help them hold their shape. Pour the remaining tomato soup over the rolls, ensuring they are well-covered. This not only adds a rich flavor but also helps in the even cooking of the rolls.
Set the skillet over medium heat and bring the contents to a simmer. Reduce the heat to low, cover, and let the rolls cook gently. This slow cooking process is crucial for the flavors to meld and the cabbage to become tender. Occasionally, baste the rolls with the tomato soup from the skillet to keep them moist and prevent drying out. Stir gently to avoid unrolling the delicate cabbage parcels.
As the aroma of the cooking stuffed cabbage rolls fills your kitchen, the anticipation of serving this comforting dish grows. Once they are thoroughly cooked, carefully transfer the rolls to a serving platter and ladle some of the rich tomato sauce over them. The joy of sharing this timeless recipe with loved ones is the ultimate reward, bringing warmth and satisfaction to any meal.
Ingredients
⅔ cup water
⅓ cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
¼ cup chopped onion
1 egg, slightly beaten
1 (10.5 ounce) can condensed tomato soup, divided
1 teaspoon salt
¼ teaspoon ground black pepper
Directions
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