Ingredients
Scale
- 1 head cabbage
- 2/3 cup water
- 1/3 cup uncooked white rice
- 2 cans (10.75 oz each) tomato soup
- 1 teaspoon brown sugar
- 1 pound ground beef
- 1/4 cup finely chopped onion
- 1 egg (beaten)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Blanch cabbage leaves in boiling salted water for 12-14 minutes until tender, then remove and set aside.
- In a medium saucepan, cook the rice according to package instructions.
- In a bowl, combine ground beef, cooked rice, onion, beaten egg, salt, pepper, and a quarter cup of tomato soup mixture; mix thoroughly.
- Take each cabbage leaf and fill it with the beef mixture; roll tightly and place seam-side down in a baking dish lined with leftover cabbage leaves.
- Mix remaining tomato soup with brown sugar and pour over the rolls; cover with foil.
- Bake in a preheated oven at 350°F for about 90 minutes until fully cooked.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 2 rolls (250g)
- Calories: 420
- Sugar: 9g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 80mg