Cabbage rolls consist of cooked cabbage leaves wrapped around a filling, which can be meat, grains, vegetables, or a combination thereof. They are a traditional Jewish dish believed to have originated in Eastern Europe around 2,000 years ago. Today cabbage rolls are common throughout the world, although recipes vary regionally. They continue to be an important part of Jewish cuisine and are traditionally served on the Simchat Torah holiday. Cabbage rolls can be customized with sauces to add a savory, sweet, or tart flavor.
Recipe Servings: 8
Prep Time
20 minutes
Cook Time
1 hour 5 minutes
Total Time
1 hour 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Add ⅔ cup water to a medium pot. Bring water to a boil, add rice, and stir.
- Reduce heat, cover, and simmer for 20 minutes. Remove from heat when water is absorbed and rice is cooked. Set aside.
- In another medium pot, bring several inches of lightly salted water to a boil. Add cabbage leaves and cook 2–4 minutes or until softened. Drain.
- In a medium mixing bowl, combine ground beef, 1 cup of cooked rice, onion, egg, salt, pepper, and 2 tablespoons tomato soup. Mix well.
- Place a small ball of beef mixture in the center of each cabbage leaf. Roll leaves and secure with toothpicks or string.
- In large pan over medium heat, place cabbage rolls and pour remaining tomato soup over top.
- Cover and bring to a boil. Then reduce heat to low and simmer for 40 minutes.
- Stir and baste rolls often with tomato soup while cooking.
- Remove rolls from pan and let cool before serving.
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