Ingredients
- 1 large head green cabbage
- 1 cup long-grain white rice
- 1 tablespoon olive oil
- 1 1/2 pounds lean ground beef
- 1 medium onion finely chopped
- 4 cloves garlic minced
- Salt to taste
- Black pepper to taste
- 1/4 teaspoon dried dill
- 1 can diced tomatoes (14 1/2 ounces) with juices
- 1 2/3 cup tomato sauce
- 1 egg beaten
- 1 can condensed tomato soup (10.75 ounces)
Instructions
- Bring a large pot of water to a boil. Submerge the whole cabbage until the leaves are barely soft but not overly soft, about 3-7 minutes. Boiling time will vary depending on the cabbage's exact size. Remove the cabbage and let it cool. Gently peel off the large, pliable leaves.
- Cook the rice according to the package directions.
- Trim the thick vein from each cabbage leaf by cutting a small V shape from the center of the stem end.
- Add the oil to a large skillet over medium heat. Brown the beef along with onions, garlic, and spices, which takes about 8-10 minutes. After the meat is cooked, drain any excess fat.
- Incorporate the cooked rice, diced tomatoes, and 1/4 cup of tomato sauce into the meat mixture, followed by the egg. Remove from heat.
- In a bowl, combine remaining tomato sauce and the condensed tomato soup. Apply a thin layer of the mixture to the bottom of a 9x13 pan.
- Lay each cabbage leaf flat. Spoon 1/4-1/3 cup of the filling to the center. Fold in the sides and roll it up the cabbage leaf. Place each roll seam side down in the pan. Continue until all the filling has been used.
- Pour the rest of the sauce evenly over the cabbage rolls. Cover the dish tightly with foil. Bake in a 350°F oven for 75 minutes. Remove the foil and bake for an extra 10 minutes.
- Allow the rolls to rest for about 10 minutes before serving.
- Serve warm.