Stuffed Red Cabbage Rolls

Canned mushroom soup, ground beef, and a nutty wild and brown rice blend lend gourmet flavor to these stuffed red cabbage rolls.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 494 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 teaspoon ground black pepper
• 1 pound ground beef
• 5 cups water
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 medium onion, diced
• 2 tablespoons minced garlic, divided
• 12 leaves red cabbage, or as needed
• 1 (8 ounce) can sauerkraut, drained
• 2.5 cups uncooked brown and wild rice blend

Recipe Instructions

Step 1

Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ground beef, 1/2 of the garlic, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside to rest.

Step 2

At the same time, combine water and remaining minced garlic in a large pot; bring to a boil. Add rice and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Step 3

While rice is cooking, bring a separate pot of water to a boil. Blanch cabbage leaves in the boiling water until tender and pliable, 1 to 2 minutes. Shock leaves in cold water to prevent further cooking, and set aside to cool.

Step 4

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

Step 5

Add condensed soup to cooked rice. Mix in hamburger mixture.

Step 6

Fill cabbage leaves with rice and hamburger mixture, wrapping around the filling to secure. Place each cabbage roll seam-side down on the prepared baking sheet and top with sauerkraut.

Step 7

Bake in the preheated oven until cabbage leaves are slightly wilted, 30 to 40 minutes. Remove from the oven and let rest for 5 to 10 minutes before serving.