Classic Cabbage Rolls Recipes

Steps:

• 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.

Steps:

• In a Dutch oven, boil cabbage for 10 minutes or until leaves are tender; drain.
• Rinse in cold water; drain.
• Remove 8 large outer leaves, set aside.
• In a large saucepan, saute 1 cup of the chopped onion in butter until tender.
• Add tomatoes,V8 juice, garlic, brown sugar and 1/2 tsp.
• of the salt.
• Simmer for approximately 15 minutes, stirring occasionally.
• Meanwhile, in a bowl, combine rice, catsup, worcestershire sauce, pepper and remaining onion and salt.
• Add beef and sausage; mix well.
• Place about 1/2 cup meat mixture on each leaf; fold in sides.
• Starting at an unfolded edge, roll up each leaf to completely enclose filling.
• Place seam side down in a skillet.
• Top with the sauce.
• Cover and cook over medium-low heat for 1 hour.
• Reduce heat to low; cook 20 minutes longer or until rolls are heated through and meat is no longer pink.