Tomato Soup Cabbage Rolls
Tomato soup cabbage rolls is a classic and homestyle way to prepare cabbage rolls with a perfect tasty tomato sauce.
Equipment
- 1 Oblong baking dish or casserole
Ingredients
- 1 lb ground beef
- 1 head green cabbage
- 3 tablespoons tomato paste
- 1/3 cup uncooked minute rice
- 1 tsp salt
- 1 teaspoon pepper
- 1 tsp dried marjoram
- 2 tsp garlic
- 1 cup chopped onion
- 1 tbsp Worcestershire sauce
- 1 large egg
- 5 oz water
- 2-10.75 oz cans condensed tomato soup
Instructions
- Preheat oven to 375 f.
- Blanch cabbage in boiling water to help free larger light green leaves.
- You probably use six; retain the extra cabbage to chop and cook beneath the cabbage rolls.
- To make the sauce topping, mix one can of undiluted soup with 5 ounces of water, 1 tbsp Worcestershire sauce, 2 tbsp brown sugar, and 1 tbsp apple cider vinegar. Set aside.
- Mx the other can with raw ground beef, tomato paste, uncooked minute rice, salt, pepper, Marjoram, garlic, sauteed onion, and the egg (lightly beaten).
- Fill leaves with a meatball you can wrap the leaf around. Until you run out of filling. Then the rest of the cabbage can be chopped and placed on the bottom.
- Top cabbage rolls with the seasoned sauce. Cover in foil.
- Bake at 375 Fahrenheit for 1 hour or until cabbage rolls are tender enough for a paring knife to slide easily in and out.
Notes
From the kitchen of palatablepastime.com. I like to serve mine with sauerkraut on the side and also mashed potatoes with gravy of course.
Nutrition
Calories: 288kcalCarbohydrates: 19gProtein: 17gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 85mgSodium: 616mgPotassium: 679mgFiber: 5gSugar: 8gVitamin A: 358IUVitamin C: 61mgCalcium: 98mgIron: 3mg
Tried this recipe?Let us know how it was!