Stuffed cabbage rolls



°2 cups uncooked long-grain rice

°4 cups of water

°2 large savoy cabbage heads

°1 cup water

°2 minced onions

°3 tablespoons butter

°3/4 cup uncooked long-grain rice

°1 pound lean ground beef

°Half a kilo of beef sausage

°4 cloves garlic, minced

°2 teaspoons dried dill

°3/4 teaspoon salt

°1/2 teaspoon ground black pepper

°1/2 teaspoon white sugar

°1 can (26 oz) Condensed Tomato Soup

°can of whole peeled tomatoes (28 oz) with liquid

°8 bay leaves




Wash the rice well. In saucepan, combine 2 c rice and 4 cups water. reached boiling point; Reduce the heat, cover and simmer for 20 minutes or until all the water is absorbed.

Meanwhile, remove the pulp from the cabbage using a long thin knife. Place one cabbage in a microwave-proof bowl with a lid, primary side down. Pour ½ c water into container with the cabbage, covering, also microwave on high (full power) for 10 mn. Carefully flip the cabbage and leave covered for an additional 10 minutes. When the cabbage is cooked, allow it to cool enough to handle.

Carefully separate the leaves, removing any hard ribs. Cook the second cabbage in the same way.

Divide the chopped onion in half. Fry half the onion in 3 tablespoons butter. Cook until transparent (not browned). In a large mixing bowl, combine cooked and uncooked rice, cooked and uncooked onions, ground beef, sausage, garlic, dill, salt, black pepper and sugar and mix well.


Put about 2 tablespoons of the mixture on each cabbage leaf. Lay one end of the cabbage leaves over the mixture and twist and tuck the ends to prevent any filling from falling out.

Heat oven to 350 degrees F (175 degrees C). Prepare two 9-by-13-inch casserole dishes by placing some remaining cabbage leaves in the bottom of each. Arrange the cabbage rolls in a single layer tightly over each other.

In a food processor or blender, process the condensed tomato soup and tomatoes. Pour the tomato mixture over the cabbage rolls until completely covered.

Place 4 bay leaves over the sauce in each plate. Cover each dish tightly with aluminum foil.

Bake in a preheated 350°F (175°C) oven for 2 hours. Once cooked, remove the dishes from the oven and let them cool for 15 minutes before removing the aluminum foil. Serve hot.




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