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The next step involves cooking the stuffed cabbage rolls to perfection. Arrange the rolls seam-side down in a large skillet to help them hold their shape. Pour the remaining tomato soup over the rolls, ensuring they are well-covered. This not only adds a rich flavor but also helps in the even cooking of the rolls.
Set the skillet over medium heat and bring the contents to a simmer. Reduce the heat to low, cover, and let the rolls cook gently. This slow cooking process is crucial for the flavors to meld and the cabbage to become tender. Occasionally, baste the rolls with the tomato soup from the skillet to keep them moist and prevent drying out. Stir gently to avoid unrolling the delicate cabbage parcels.
As the aroma of the cooking stuffed cabbage rolls fills your kitchen, the anticipation of serving this comforting dish grows. Once they are thoroughly cooked, carefully transfer the rolls to a serving platter and ladle some of the rich tomato sauce over them. The joy of sharing this timeless recipe with loved ones is the ultimate reward, bringing warmth and satisfaction to any meal.
Ingredients
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 (10.5 ounce) can condensed tomato soup, divided
1 teaspoon salt
¼ teaspoon ground black pepper
Directions
Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
Meanwhile, 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.
Combine ground beef, 1 cup of cooked rice, onion, egg, 2 tablespoons of tomato soup, salt, and pepper in a large bowl; mix thoroughly.
Spoon about 2 tablespoons of beef mixture onto each cabbage leaf; bring one end of the cabbage leaf over the mixture, rolling and tucking in the ends to prevent the filling from falling out.
Place cabbage rolls in a large skillet over medium heat; pour remaining tomato soup on top. 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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