Stuffed Cabbage Rolls with a Tomato Infusion
Ingrediënten
Prep: 20 mins Cook: 1 hr Additional: 12 hrs Total: 13 hrs 20 mins / Servings: 8
- 1 large head of cabbage
- 1 pound lean ground beef
- 1 egg beaten
- 1 onion finely diced
- ¾ cup cooked white rice
- Salt and pepper to taste
- 1 10.75 ounce can condensed tomato soup
- ½ can water for soup
Instructies
- 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.
Notes / Tips / Wine Advice:
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)
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