Stuffed Cabbage
Stuffed Cabbage is an moderately easy dinner. Made with 1 1/2 lb. ground beef, 1/2 c. chopped bell pepper, 1/2 tsp. chili powder, 1/2 tsp. black pepper and 1/3 c. catsup, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Run hot water over large cabbage leaves; remove from stalk without tearing.
Place leaves in a large pot; steam.
Remove from pot and cool.
Mix all other ingredients, except soup; roll small handfuls into each cabbage leaf, tucking ends in.
Place rolls in Dutch oven.
Cut up remaining cabbage over rolls.
Sprinkle with salt, pepper and 1 tablespoon sugar.
Pour tomato soup, plus 1 can of water, over rolls.
Simmer for 1 hour, or until cabbage and meat are tender.
Serve with corn bread muffins and beet pickles. Serves 6.
π· Perfect Pairings
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