Grandma’s original stuffed cabbage is EASY to prepare. This dish is hearty, not heavy, and is made with nutritious cabbage, which is chalk-full of important vitamins like vitamins K and C.
You will need:
- 1 large head of green cabbage, rinsed with bottom stem cut out and NO layers of outer leaves removed
- 1-large can Campbell’s tomato soup
- 1-small (regular size) can Campbell’s tomato bisque soup
- 1-14.5 or 15 oz. can Hunt’s roasted diced tomatoes (undrained)
- 1/2 c. uncooked, long grain white rice
- 1 lb. 80/10 ground beef sirloin, uncooked
- 1/2 large white onion, sliced
- 1/2 t. both salt and pepper
- 1/2 packet of TRUVIA® sweetener or 1 tsp. granulated white sugar
- Place cabbage(s) into a large stock pot and fill with water until cabbage is just covered. Bring water to a boil and maintain boil for 5 minutes.
- Turn heat off and remove pot from stove. Drain water out of pot into a colander placed in the sink and remove cabbage into the colander. TAKE CARE NOT TO GET SPLASHED WITH HOT WATER DURING THIS PROCESS.
- Let cabbage cool — about 30 minutes.
- Working from the colander where cabbage is draining in the sink, gently peel one layer of outer leaves away from head of cabbage and discard. Continue removing layers of leaves, taking care to keep leaves intact. These leaves will be your base for rolled cabbage. Place leaves on top of two paper towels lining a large dinner plate.
- Rotate around the head of the cabbage removing leaves until you reach inner leaves which are small and firm (unfit to work with.) An ideal leaf is about the size of a small-to-medium-size outstretched hand.
- For outer leaves that have thick, stem-like bottom portions, tear off a one-inch strip of heavy white leaf sections to make leaves easier to handle when rolling them.
- Pour Hunt’s roasted tomatoes into a deep stock pot.
- Dump large can of Campbell’s tomato soup into the pot and add the required can of water to the mix.
- Toss into the pot chunks of extra cabbage that are left from the leaf-separation routine.
- Top cabbage pieces with sliced white onion.
- MIX together in a medium-size bowl beef, rice, salt and pepper.
- Scoop a tablespoon of meat mixture into the center of one of the cabbage leaves and fold the right side of the leaf on top of the meat mixture then fold the left side of the leaf over the meat mixture, ending with folding the bottom and top ends over, forming a rectangular or even square shape of folded cabbage wrapped around the beef mixture. It does not have to be perfect!
- Place the rolled cabbage leaf on top of the soup and onion mixture, folded side down – don’t worry, they will not unroll! Continue rolling leaves stuffed with rice and beef mix until you run out of leaves or rice and beef mixture.
- Pile each cabbage roll in the stock pot until you run out of room, continuing to add more cabbage rolls on top of the bottom layer.
- Pour can of tomato bisque soup on top of completed