Traditional Cabbage Rolls
These Traditional Cabbage Rolls are delicious any time of the year, but they're a tradition for New Years in the South! Delicious ground meat and rice filling seasoned to perfection and baked in a cabbage leaf in tomato sauce.
Video
Ingredients
- 1 cabbage
- 1 lb Ground Beef or venison
- 1 Cup cooked rice
- 1 Medium Onion
- 1 Rib Celery
- 1 Green Bell Pepper
- 3 Cloves Garlic
- ¼ Cup Chopped Parsley
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- 1 tablespoon Creole Seasoning
- 1 Large Egg
- 1 Can Tomato Soup seasoned
Instructions
- Heat oven to 350°F.
- Place a large pot (big enough to take the whole cabbage) and fill with water. Turn on to get it to boiling point.
- Chop onions, bell pepper, garlic and celery. Put into a large mixing bowl.
- Add ground meat, cooked rice, seasoning and egg. Mix together using your hands (wear gloves or make sure to wash hands thoroughly afterward).
- Once the water is boiling, carefully lower the cabbage - stem down - into the water and boil for approximately 3-5 minutes then remove.
- Cut off the stem of the cabbage - enough to remove a lot of the bigger leaves.
- Cut a V out of the stem of the leaf to make it more flexible.
- Take a handful of the meat mixture and form a log.
- Wrap the cabbage leaf around it.
- Take a 9x13 dish and spoon a few spoonfuls of tomato soup into the bottom of the dish.
- Place each cabbage roll seam down into the baking dish.
- Pour the remaining tomato soup over the top of the cabbage rolls.
- Cover the baking dish with foil and bake in the oven for 90-120 mins.
Nutrition
Serving: 1g | Calories: 156kcal | Carbohydrates: 11g | Protein: 12g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 394mg | Fiber: 1g | Sugar: 3g
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