Since I had some cabbage in the refrigerator, I decided that I would make stuffed cabbage rolls. This is quite simple and easy to make, and whenever I make this, I always have enough for lunch the next day, AND for dinner a couple of weeks later (any cooked, uneaten portions may be kept in the freezer for up to 1 month in an airtight container).
Start by combining the following ingredients in a mixing bowl:
1 pound lean ground beef (5% fat or less)
1 clove garlic, minced
1/2 a medium-sized onion, minced
1 large egg
1 slice of bread with crust, moistened and chopped
1 tablespoon mayonaisse
1 teaspoon dry mustard (I use Colman's®)
1 teaspoon salt
2 teaspoons course ground black pepper
1 tablespoon dry parsley flakes
I generally find that this balance of spices and condiments doesn't make the beef too salty or overly dry. Mix until well combined, then set aside.
Take 8 leaves from a head of cabbage and parboil for approximately 5 minutes to soften. When done, the cabbage should be slightly translucent and still a bit firm. Rinse under cool water and drain.
While the cabbage is cooling, take the meat filling and divide into 8 equal portions. Take one portion of the filling, and place in the center of the cabbage leaf. (I make the filling into a "stretched" meatball.)
1 pound lean ground beef (5% fat or less)
1 clove garlic, minced
1/2 a medium-sized onion, minced
1 large egg
1 slice of bread with crust, moistened and chopped
1 tablespoon mayonaisse
1 teaspoon dry mustard (I use Colman's®)
1 teaspoon salt
2 teaspoons course ground black pepper
1 tablespoon dry parsley flakes
I generally find that this balance of spices and condiments doesn't make the beef too salty or overly dry. Mix until well combined, then set aside.
Take 8 leaves from a head of cabbage and parboil for approximately 5 minutes to soften. When done, the cabbage should be slightly translucent and still a bit firm. Rinse under cool water and drain.
While the cabbage is cooling, take the meat filling and divide into 8 equal portions. Take one portion of the filling, and place in the center of the cabbage leaf. (I make the filling into a "stretched" meatball.)
Wrap cabbage around meatball and secure with a toothpick. The finished cabbage roll should look like this...
Repeat the process until all of the meatballs have been wrapped.
Place cabbage rolls in a large saucepan. Add 2 cans of tomato soup and 1 1/2 cans of water (I also added a bit of Tabasco® to make this a little spicy). Bring to a boil, then reduce heat to low. Simmer covered for 30 minutes. Spoon tomato soup over cabbage rolls periodically while they are cooking so that the cabbage won't dry out.
Plate and serve while stuffed cabbage rolls are still hot...
