Rustic and comforting, stuffed cabbage is a one-pan staple: cabbage leaves cradle a savory filling of meat and rice, then bathe in a tangy-sweet tomato glaze that coats every bite
){kind=link}
Stuffed Cabbage Rolls (Halupkis)
Difficulty: Easy
Servings
12
servingsPrep time
20
minutesCooking time
45
minutes
Cook Mode
Keep the screen of your device on
Ingredients
12 cabbage leaves
1 1/2 lb. hamburger
1 cup uncooked instant rice
1 cup onion, chopped
8 oz. fresh mushrooms
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic salt
1 can (15 oz) tomato sauce
1 tsp. sugar
½ tsp. lemon juice
1 tbs. cornstarch
1 tbs. water
Directions
- Separate the leaves from the cabbage. This method here is the perfect way to do it. Click here
- Chop mushrooms into pieces and sauté.
- Mix hamburger, rice, onion, mushrooms, salt, pepper, garlic salt and ½ cup of the tomato sauce. Place about 1/3 cup hamburger mixture at stem end of each leaf. Roll leaf around hamburger mixture, tucking in sides.
- Place cabbage rolls seam sides down in ungreased 13×9 baking dish. Mix remaining tomato sauce, the sugar and lemon juice; pour over cabbage rolls. Cover and cook in 350° oven until hamburger is done, about 45 minutes.
- Mix cornstarch and 1 tbs. water in saucepan. Stir in liquid from cabbage rolls. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve sauce with cabbage rolls.
Recipe Video
Did you make this recipe?
Tag @riehlfood on Instagram and hashtag it #riehlfood
Like this recipe?
Follow us @riehlfood/riehl-food/ on Pinterest
Did you make this recipe?
Follow us on Facebook