About 20 years ago, my mother-in-law gave me her recipe for stuffed cabbage rolls. At first I was a little intimidated with making them as I always seemed to rip the cabbage leaves…but then I figured out that I was not immersing them long enough in the boiling water to let them become soft and pliable. You will want to follow the instructions carefully if you want them to turn out correctly.
The recipe will make 6 individual servings. If you have any left-overs, you can freeze them in a freezer-safe plastic container for up to 3 months.
Stuffed Cabbage Rolls Recipe
- 1 beaten egg
- 1/2 cup milk
- 1/4 cup onion, finely chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon table salt
- 1/4 teaspoon black pepper
- 1 lb. lean ground pork
- 3/4 cup white rice, fully cooked
- 6 large cabbage leaves
- 10 oz. can condensed tomato soup
- 1 1/2 tablespoons brown sugar
- 1 tablespoon lemon juice
Preheat oven to 350 degrees.
In a large mixing bowl, combine the egg, milk, finely chopped onion, Worcestershire sauce, salt and black pepper until all ingredients have been well combined. Stir in the ground pork and cooked rice until all ingredients are mixed together.
Remove the center vein from the cabbage leaves keeping each leaf intact. Immerse the leaves in boiling water for about 3 minutes or until limp, then drain away the water. Place a 1/2 cup of the meat mixture on each leaf and fold in the sides. Starting at unfolded edge, roll up each leaf, making sure folded sides are included in the roll. Place each roll in a baking dish and set aside.
In a small bowl, combine together the condensed tomato soup, brown sugar and the lemon juice. Pour this sauce mixture over the cabbage rolls that are in your baking dish.
Bake uncovered in a preheated 350 degree oven for 60 minutes or until they are done. Remove from oven and serve immediately.
Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at http://wahmshelly.blogspot.com