Bonnie's Stuffed Cabbage Rolls


1 Big Head of Cabbage
1/2 cup uncooked Barley
3/4 lb Lean Ground Beef (93/7)
1 lb Ground Turkey
1 large garlic clove (grated)
4 tbsp Reduced Sugar Ketchup
1 packet Onion Soup Mix
1 large egg
1 tsp Garlic Salt
1/2 tsp Garlic Powder
1 tbsp Worcestershire Sauce
2 cans Campbell's Heart Healthy Tomato Soup 
1 tbsp Tomato Paste
2 tbsp Cilantro (chopped) *optional
Pepper to Taste

Preheat oven to 350°

First put some water to boil in a stock pot large enough to fit your head of cabbage.  Meanwhile core your cabbage and start cooking your barley according to package directions or (1 cup of water to 1/2 cup of barley, bring to a boil, then cover and reduce to simmer for 20 minutes until all water has evaporated, then add to a plate to cool.)
Once the water for your cabbage is boiling place cored cabbage in pot, reduce heat to medium for 20 minutes, turning cabbage half way through.

Once soft, place cabbage in a colander and run cold water over it to cool it.
Then carefully start separating your leaves.  (Do not use the dark outer leaves for wrapping your rolls, those will be used later on). Once you have all your leaves you will need to trim the thick vein in the center of each leaf.  Like the picture below:
Once all leaves have been trimmed, we can work on the filling.  Add your meats, barley, grated garlic, ketchup, worcestershire sauce, onion soup mix, garlic salt, pepper, egg and 1 tbsp of cilantro.  Mix until all ingredients are thoroughly combined.
In a glass bowl add 2 cans of tomato soup, 1/2 can of water, tomato paste, garlic powder, pepper and cilantro. Whisk until combined.
Spray a 9x13 casserole dish with Olive oil non-stick spray.  Ladle 1/3 of your soup mixture to the bottom of the dish then cover with the left over small cabbage leaves.
We can now begin assembling our cabbage rolls.
Lay cabbage leaf with stem area facing you and add 1 1/2 to 2 1/2 tablespoons of the mixture (depending on leaf size).
Lift the bottom end over the meat mixture and tuck over the sides, like the picture below:
Now roll all the way to the end.
Start lining them up in your casserole dish seam side down until you run out of filling.  I got 13 cabbage rolls from my filling and leaves.
Now pour the rest of your tomato soup mixture over the rolls.
Now top the casserole with the dark outer leaves we saved earlier.
Cover tightly with aluminum foil and place on top of a baking pan to catch any boil over.  Cook in the oven for 2 hours.  After the 2 hours, uncover and remove the top cabbage leaves and discard.  Loosely cover with foil again and cook for 1 hour more.

For post-ops this should make about 10 servings depending on roll size.
Serving size is 1 roll per post-op and 2 per non post-ops.
This a great all in one meal.  You have your protein, veggies and good carbs.


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