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Monday, October 25, 2010

Judy's Stuffed Cabbage Rolls.

I found this recipe on Allrecipes.com, it's from a lady named Judy, and I've got to give her kudos for this one. It was DELICIOUS. Even Michael liked it. The only thing I would have done differently is probably add more pepper or some garlic salt. But either way, this one is going to be made again!!!

Stuffed Cabbage Rolls (makes 4 servings)
WW pts: 6 pts a serving

  • 2/3 cup water
  • 1/3 cup uncooked white rice
  • 8 cabbage leaves
  • 1 pound lean ground beef
  • 1/4 cup chopped onion
  • 1 egg, slightly beaten
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 (10.75 ounce) can condensed tomato soup

In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top (I added a little bit of water too, and it made more sauce). Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

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