Swedish Cabbage Rolls
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. 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 (7x11 inch)
Ingredients
- 1 egg
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- ¼ cup onion, finely diced
- ⅔ cup milk
- 250 grams ground beef, (8 oz / ½ lb)
- 250 grams ground pork, (8 oz / ½ lb)
- ¾ cup cooked rice
- 6 large cabbage leaves
- 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
- 1 soup can water, (1¼ cups)
- 1 tablespoon brown sugar, packed
- boiled potatoes, for serving.
Instructions
- In a large mixing bowl, add the first 6 ingredients and mix well.
- Add the beef, pork, and rice, and mix together.
- Steam cabbage leaves for for 3 minutes or just until wilted and flexible.
- Slit the heavy vein in each leaf about 2½ inches, to make them easier to fold.
- Place ½ cup meat mixture on a leaf, fold in sides, and roll ends over meat. Place roll in an ungreased 7x11 inch baking pan. Repeat with remaining leaves.
- Preheat your oven to 180° C (350° F).
- In a mixing bowl, add the soup, water, and brown sugar. Mix together.
- Pour soup mixture over the cabbage rolls.
- Bake for 1¼ hours or until meat is cooked through.
- Serve with boiled potatoes, enjoy.
Notes
Low cost per serving.
Shortcut: Condensed Tomato Soup.
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