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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.


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)

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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