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STUFFED CABBAGE LEAVES

Deliciously stuffed cabbage leaves, quick and easy.
Stuffed cabbage is a wonderful dish for this cold months. It’s cozy and satisfying, and it’s also pretty healthy. It’s gluten free, low in carbs, high in protein and full of fiber.

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.
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