How to Make Turkish Stuffed Cabbage Leaves

Stuffed Cabbage Rolls

* then, starting from the thick edge of the cabbage, wrap it in a roll and place it in the pot so that the end edge of the wrapper is at the bottom (not to open when.

Recipe Summary Stuffed Cabbage Rolls

I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.

Ingredients | Turkish Stuffed Cabbage Leaves

⅔ cup water

⅓ cup uncooked white rice

8 cabbage leaves

1 pound lean ground beef

¼ cup chopped onion

1 egg, slightly beaten

1 teaspoon salt

¼ teaspoon ground black pepper

1 (10.75 ounce) can condensed tomato soup

Directions

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. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Info | Turkish Stuffed Cabbage Leaves

prep: 20 mins cook: 40 mins total: 1 hr Servings: 8 Yield: 8 cabbage rolls

TAG : Stuffed Cabbage Rolls

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