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Stuffed cabbage rolls

Stuffed cabbage rolls

Stuffed cabbage rolls
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CookItEasy.net
CookItEasy.net
Stuffed cabbage rolls photo 1
Stuffed cabbage rolls photo 2

Ingredients/Components

  • ground chuck
  • large cabbage - 1 item
  • white or brown long grain rice - 2 c
  • eggs - 2 item
  • barbecue sauce - 1/2 tsp
  • oregano - 1/2 tsp
  • minced garlic - 1/4 tsp
  • vinegar - 1 tsp
  • large onions, cut in small pieces - 2 item
  • containers sour cream - 2 (16

How to make stuffed cabbage rolls:

Remove dark outer leaves from cabbage; wash and set aside. Core cabbage head. Add 1 teaspoon of vinegar to approximately 3 quarts of boiling water. Reduce heat to simmer; carefully place cabbage in water. Remove leaves with tongs as they loosen. Turn cabbage from top to bottom each time a couple of leaves are removed; drain well. When cool, trim center veins from leaves, beginning at narrow part. Save several small leaves for meat mixture. Trim dark leaves and cover the bottom of a 5-quart crock-pot or a 6-quart Dutch oven.

Thoroughly mix together ground chuck, rice, eggs, barbecue sauce, oregano, garlic and the chopped cabbage leaves. Place 1/3 cup of the meat mixture on each cabbage leaf (adjust amount to size of leaf). Fold in one side. Fold in the bottom edge and gently roll up. With one finger, tuck unfolded edge into roll. Loosely pack cabbage rolls in pot (rice will expand as it cooks).

Mix together with a wire whisk the soup, 2 1/2 cans of water and 3 heaping tablespoons of sour cream; pour over cabbage rolls. Cook in crock-pot on high for 6 hours, low approximately 10 hours. Simmer (almost boiling), covered, in a 6-quart Dutch oven for approximately 2 hours. Cabbage is done when a fork can be easily inserted and removed from a large roll. Serve topped with sour cream. Yields 18 to 22 rolls.

Recipe categories: Main dish, Ground beef, Beef.

Rating:
Stuffed cabbage rolls
3.7
Average rating: 3.7 of 5, total votes: 7
Cook. Time: PT1H40M
Total Time: PT1H40M


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