Ever since I was a little girl, my Grandma’s cooking has had a special place in my heart. My favorite recipe she makes is Pigs in a Blanket, or Golabki. I found myself craving her dish, so decided to whip up a recipe of my own. I will say, this satisfied my craving! I was pleasantly surprised with how similar my recipe turned out in comparison to hers. Now, Grandma will always have the best recipe. She has that magic touch! But for an easy, quick and cheap dinner to make, this recipe is perfect!
Ingredients: 12-14 Cabbage Leaves, 1 1/2 pounds lean ground beef, 3/4 cup cooked white rice (I used instant), 1 egg, slightly beaten, 1 large onion, finely chopped, 1/4 to 1/2 cup Italian bread crumbs, Salt and pepper to taste, Garlic powder, to taste, Onion powder, to taste, 4 Cans Tomato Soup, Grated Parmesan cheese
In a large bowl mix all ingredients except cabbage leaves, Parmesan cheese and tomato soup until mixed well.
Mix well, until combined.
In a baking pan, pour tomato soup plus 1/2 can water for each can of soup.
Stir to mix water in completely.
Add salt pepper, garlic powder, onion powder, and Parmesan cheese to soup and stir till mixed in.
Using clean hands form meat mixture into oblong rolls and place each one on top of cabbage leaf. (seam side facing down)
Over lap sides and ends of leaves over meat, tucking in edges to secure.
Arrange stuffed cabbage rolls in baking pan with the folded side down.
Sprinkle with additional Parmesan cheese.
Cover and bake in 350 preheated oven for about an hour and half or until cooked thru (depends on size of rolls you made)
(Baste every 15 or 20 minutes with the tomato soup juice)
Once done, serve and enjoy!
A great side option is mashed potatoes, yum!
Ingredients:
- 12-14 Cabbage Leaves
- 1 1/2 pounds lean ground beef
- 3/4 cup cooked white rice (I used instant)
- 1 egg, slightly beaten
- 1 large onion, finely chopped
- 1/4 to 1/2 cup Italian bread crumbs
- Salt and pepper to taste
- Garlic powder, to taste
- Onion powder, to taste
- 4 Cans Tomato Soup
- Grated Parmesan cheese
Directions:
- Freeze the cabbage raw. When it defrosts, the leaves are easily workable and you do not have to worry about burning your fingers. No pre-cooking needed. (Or, put cabbage leaves in a shallow pan and cover with boiling water, allow to soak in water just until leaves are tender)
- In a large bowl mix all ingredients except cabbage leaves, Parmesan cheese and tomato soup until mixed well.
- In a baking pan, pour tomato soup plus 1/2 can water for each can of soup. Stir to mix water in completely.
- Add salt, pepper, garlic powder, onion powder, and Parmesan cheese to soup and stir until mixed in.
- Using clean hands, form the meat mixture into oblong rolls and place each one on top of cabbage leaf. (seam side facing down) Over lap sides and ends of leaves over meat, tucking in edges to secure.
- Arrange stuffed cabbage rolls in baking pan with the folded side down. Sprinkle with additional Parmesan cheese.
- Cover and bake in 350 preheated oven for about an hour and half or until cooked thru (depends on size of rolls you made)
- Baste every 15 or 20 minutes with the tomato soup juice.
- Enjoy!
