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Prep: 20 mins Cook: 1 hr Additional: 12 hrs Total: 13 hrs 20 mins / Servings: 8
Begin by placing the cabbage head in the freezer and freezing it overnight.
Remove from the freezer, thaw, and carefully peel away the leaves.
Preheat the oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine the ground beef, beaten egg, diced onion, cooked rice, salt, and pepper.
Ensure thorough mixing.
Take small handfuls of the mixture and shape them into compact rolls or balls.
Place each meatball in the center of a cabbage leaf.
Fold the sides of the leaf over the meatball, then roll it up into the leaf, placing the rolls seam side down in a baking dish.
Repeat until all the filling is used.
In a separate bowl, mix the tomato soup with ½ can of water.
Pour the tomato mixture over the stuffed cabbage rolls.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour, basting the rolls often with the flavorful tomato sauce.
Nutrition Facts (per serving):
- Calories: 248.4
- Protein: 14g (28% DV)
- Carbohydrates: 19.6g (6% DV)
- Fat: 13.1g (20% DV)
- Cholesterol: 65.8mg (22% DV)
- Sodium: 287.9mg (12% DV)
Enjoy this updated version of stuffed cabbage rolls, where the tomato infusion enhances the flavors of this classic dish.————————————————————————————————–
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