Ingredients

1/3 cup water

1/3 cup uncooked white rice

** I’m substituting already cooked quinoa/brown rice

8 cabbage leaves

1 pound lean ground beef

1/4 cup chopped onion

1 egg, slightly beaten

1 teaspoon salt

1/4 teaspoon ground black pepper

1 (10.75 ounce) can condensed tomato soup

**I’m substituting tomato sauce with fresh basil and garlic

Preparation

  1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. **using substitution

  2. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.

  3. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.

  4. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.

  5. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often. ** I’m using the wonderbag to cook so bring rolls with sauce to boil then transfer to wonderbag for at least 1 hour