My family calls them stuffed cabbage rolls, but others call them pigs in a blanket. I’ve even heard them be called cows in cabbage. Which is kind of a fun name. I find cabbage rolls to be a great, quick cool weather dish. Yes, even in the desert we like a cozy warm dish.
Stuffed Cabbage Rolls
Ingredients
- 1 c day old rice
- 8 large cabbage leaves
- 1 lb lean ground beef
- 1/4 c chopped onion
- 1 egg, slightly beaten
- 1 t salt
- 1/4 t ground black pepper
- 1 can condensed tomato soup 10.75 oz
Instructions
- In a large, wide saucepan bring slightly salted water to a boil. Cook for 2-4 minutes, until softened; drain water.
- In a medium mixing bowl, combine ground beef, rice, egg, salt, pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
- Divide beef mixture evenly among the cabbage leaves. Roll and Securewith a toothpick or kitchen string.
- In a large skillet over medium heat, place cabbage rolls, and pour the remaining tomato soup over the top. Cover and bring to a boil.
- Reduce heat to low and simmer for about 40 minutes, stirring and basting with liquid often. Serve hot.
I find that this meal is the best with mashed potatoes or simple buttered potatoes because the tomato gravy provides so much flavor. I also like to top my plate with a little bit of cheddar cheese.
