Stuffed Cabbage Rolls

Serves: 12
Total Calories: 278


3 to 4 pounds cabbage (1 head)
boiling salted water
1 pound ground pork
1 pound ground beef
1 onion, chopped
1 1/2 cups cooked rice
1 egg
3/4 teaspoon salt
1/2 teaspoon pepper
1 (10 3/4-ounce) can tomato soup
1 (15 1/2-ounce) can crushed tomato


Remove the core from cabbage. Place whole head in a large kettle filled with boiling salted water. Cover and cook for about 3 minutes, or until softened enough to pull off individual leaves. Repeat to remove all large leaves, about 25 to 30. Cut out in a V-shape the thick center stem from each leaf. Chop the remaining cabbage. Combine pork, beef, onion, rice, egg, and seasonings, mixing thoroughly. Place a heaping tablespoonful of meat mixture on each cabbage leaf. Tuck sides over filling while rolling leaf around filling. Secure with toothpicks. Put chopped cabbage on the bottom of 12-inch deep or 14-inch Dutch oven. Place cabbage rolls in layers on the bed of cabbage. Combine tomato soup with crushed tomatoes. Pour over cabbage rolls. Cover. Bake using about 8-10 briquets under the Dutch and about 20-25 briquets on the lid for about 1 to 1 1/2 hours. Serves about 12-15.

Nutritional Facts:

Serves: 12
Total Calories: 278
Calories from Fat: 102

This Stuffed Cabbage Rolls recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.

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