Ingredients
Units
Scale
- 1 large head of Cabbage
- 2 pounds of Ground Beef
- 2 cups of cooked White Rice
- 1 Onion, minced
- Salt and Pepper
- 4 cans of Campbell’s Tomato Soup
- 2 cups of Water
Instructions
- First, cook the 2 cups of rice in 4 cups of water for 15 minutes. If you are using an Instant Pot you can cook 2 cups of rice in 2 cups of water for 4 minutes on high pressure. Set aside.
- Boil a large pot of water.
- To prepare the cabbage leaves, start by bringing a large pot of water to a boil. Cut out the core of the cabbage and carefully place the entire head into the boiling water. After 4 to 6 minutes, the first leaves should be soft enough to remove. Use tongs to gently remove the leaves as whole as possible, being careful not to tear them. Par-boiling the cabbage leaves makes them more pliable and easier to work with when assembling the stuffed cabbage rolls.
- Next, meet the uncooked ground beef with the 2 cups of rice, and minced onion, salt, and pepper.
- In a large bowl mix the 4 cans of Campbell’s soup with the 2 cans of water.
- Assemble the Cabbage Rolls, and spray a 13×9 casserole dish or 2 smaller 8×8 casseroles with spray oil. Take one cabbage leaf and a large spoonful of meat mixture and place in the center of the leaf then roll the leaf up and set in the prepared pans. When all of the cabbage leaves have been filled with the meat mixture, pour the tomato soup mixture on top.
- After assembling the stuffed cabbage rolls in a baking dish, cover the dish with aluminum foil and bake in a preheated oven at 350°F for 2 1/2 hours. To ensure that the cabbage rolls are fully cooked, use a food thermometer to check the internal temperature of the largest roll, which should reach 160°F. This step is important to ensure that the meat filling is fully cooked and safe to eat.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
