Stuffed Cabbage Leaves
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 500 grams Meat Option, (1 lb)
- ½ cup onion, diced
- 1 can condensed beef broth, (10½ oz / 298 g)
- ½ cup Grain Option
- ½ teaspoon lemon peel
- ½ cup Fruit Option
- ¼ cup walnuts, chopped
- ¼ cup fresh parsley, chopped
- ½ teaspoon dried mint
- 1 head medium cabbage
- 1 can Soup Option, (10½ oz / 298 g)
- ¼ teaspoon ground cinnamon
OPTIONS
Meat - Use 1 Item
- ground pork
- ground lamb
- ground beef
Grain - Use 1 Item
- dry bulgur wheat
- dry brown rice
- dry white rice
Fruit - Use 1 Item
- apple, chopped
- golden raisins
- apricots, dried, chopped
Soup - Use 1 Item
- condensed tomato soup, plus 1 tablespoon lemon juice, Shortcut
Spanish style vegetable soup- condensed tomato rice soup, plus 1 tablespoon lemon juice
Instructions
- In a large non stick pan on medium heat, cook Meat Option and onion until meat is well browned, breaking up meat with your spatula. Pour off the fat.
- Add the broth, Grain Option, and lemon peel. Heat to boiling, then reduce to low, cover and simmer until grain is tender; 45 minutes for brown rice, 20 minutes for white rice, 25 minutes for bulgur wheat. Add a little water during cooking if mixture becomes dry. Remove from heat.
- Stir in Fruit Option, walnuts, parsley, and mint.
- While the grain is cooking, heat a large pot with about 6 cups of water to boiling. Carefully lower the whole head of cabbage into the water, reduce heat to low, cover, and simmer 1-2 minutes or until the outer leaves of cabbage are softened.
- Carefully remove the head of cabbage from the water and carefully remove 6 outer leaves, these will be used for the rolls. Drain leaves on paper towels. Reserve the rest of the cabbage for use in another recipe of your choice.
- Lay leaves out flat on a cutting board and cut away any tough stem parts. Spoon about ¾ cup of meat filling into the center of one leaf, fold in the sides, then roll up from the stem end to form a bundle, repeat with remaining leaves.
- Preheat your oven to 180° C (350° F), get out a 9x13 baking pan.
- In a medium mixing bowl, stir together Soup Option and cinnamon, pour ½ into the baking pan and shake to cover bottom.
- Place cabbage rolls in pan, seam side down, pour remaining soup mixture over rolls.
- Cover with foil and bake 35 minutes or until heated through.
- Serve with sides of your choice, enjoy.
Notes
Fair cost per serving.
Shortcut: Condensed Tomato Soup.
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