Stuffed Cabbage Rolls Recipe

Name: Stuffed Cabbage Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. ground chuck; 1 large cabbage; 2 c. white or brown long grain rice; 2 eggs; 1/2 tsp. barbecue sauce; 1/2 tsp. oregano; 1/4 tsp. minced garlic; 1 tsp. vinegar; 2 cans Campbell's tomato soup; 2 (16 oz.) containers sour cream

Servings: persons

1 1/2 lb. ground chuck
1 large cabbage
2 c. white or brown long grain rice
2 eggs
1/2 tsp. barbecue sauce
1/2 tsp. oregano
1/4 tsp. minced garlic
1 tsp. vinegar
2 cans Campbell's tomato soup
2 (16 oz.) containers sour cream

1
Remove dark outer leaves from cabbage; wash and set aside. Core cabbage head.
2
Add 1 teaspoon of vinegar to approximately 3 quarts of boiling water.
3
Reduce heat to simmer; carefully place cabbage in water.
4
Remove leaves with tongs as they loosen.
5
Turn cabbage from top to bottom each time a couple of leaves are removed; drain well.
6
When cool, trim center veins from leaves, beginning at narrow part.
7
Save several small leaves for meat mixture.
8
Trim dark leaves and cover the bottom of a 5-quart crock-pot or a 6-quart Dutch oven.

638

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 lb. ground chuck, 1 large cabbage, 2 c. white or brown long grain rice, 2 eggs, and more.

Yes, Stuffed Cabbage Rolls falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Cabbage Rolls

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