These easy Old-Fashioned Cabbage Rolls are stuffed with a savoury ground beef mixture, coated in tomato sauce and are oh so scrumptious! Inspired by my grandmother, it’ll be the only stuffed cabbage roll recipe you’ll need!
Today I’m sharing another family recipe with you!
I mentioned a while back that I would share this easy cabbage roll recipe with you guys one day and I couldn’t be more excited to do so!
These old-fashioned cabbage rolls are inspired by my grandmother or, as I call her, Nan.
For as long as I can remember, Nan was known in our family for her stuffed cabbage rolls.
She actually learned to make them from my grandfather (pop) when he was just a young fellow working and living in Toronto with his friend’s family, who were Polish.
When I attempted to get the recipe from Nan, I had to question some things she was telling me (or wasn’t telling me, lol). I tease, I tease 😛
Let’s get to the recipe.
PLEASE, USE THE NEXT PAGE BUTTON OR OPEN BUTTON BELOW FOR THE RECIPE AND INGREDIENT
“I don’t know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.”
Recipe By: Judy
INGREDIENTS:
2/3 cup water
1/3 cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup
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 ground 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.
