Stuffed Cabbage Rolls

Name: Stuffed Cabbage Rolls
Ingredients: 1/3 cup water; 1/3 cup uncooked white rice; ** I'm substituting already cooked quinoa/brown rice; 8 cabbage leaves; 1 pound lean ground beef; 1/4 cup chopped onion; 1 egg, slightly beaten; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 1 (10.75 ounce) can condensed tomato soup; **I'm substituting tomato sauce with fresh basil and garlic

11 ingredients

1 steps

Ingredients

1/3 cup water
1/3 cup uncooked white rice
** I'm substituting already cooked quinoa/brown rice
8 cabbage leaves
1 pound lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup
**I'm substituting tomato sauce with fresh basil and garlic

Directions

1

{"0":"1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. **using substitution","2":"2. 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.","4":"3. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.","6":"4. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.","8":"5. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.","9":"** I'm using the wonderbag to cook so bring rolls with sauce to boil then transfer to wonderbag for at least 1 hour"}