Ingredients
Scale
- 1 head cabbage
- 2/3 cup water
- 1/3 cup uncooked white rice
- 2 (10.75 oz) cans tomato soup
- 1 teaspoon brown sugar
- 1 teaspoon Worcestershire sauce
- 1 pound ground beef
- 1/4 cup onion, finely chopped
- 1 egg, beaten
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cut the core from the cabbage. Boil the cabbage in salted water for 12-14 minutes until leaves peel off easily. Remove 8 leaves for rolls and extra leaves for the baking dish.
- Line the bottom of an 11×8 baking dish with extra cabbage leaves.
- Preheat oven to 350°F.
- Boil water in a saucepan, add rice, cover, and simmer for 20 minutes.
- Mix tomato soup, brown sugar, and Worcestershire sauce in a small bowl.
- Combine ground beef, cooked rice, onion, egg, salt, pepper, and 1/4 cup of the tomato soup mixture in a large bowl.
- Place cabbage leaves on a clean surface. Add the beef mixture to the center of each leaf, roll up, and secure with a toothpick. Place rolls in the baking dish.
- Pour remaining tomato soup mixture over the rolls. Cover with extra cabbage leaves and aluminum foil.
- Bake for 90 minutes until beef is fully cooked. Serve hot.
Notes
- Use large, flexible cabbage leaves for easier rolling.
- Adjust seasoning to taste.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Polish
- Diet: Halal
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 80mg