STUFFED CABBAGE ROLLS AND BELL PEPPER

Stuffed cabbage rolls and bell pepper image

Provided by donna suer

Categories Beef

Time 2h

Number Of Ingredients 13

1 1/2 to 2 lb lean ground beef
4-5 quartered carrots
1 large cabbage
4 med. potatoes, peeled and cut in half lengthwise
1-2 green bell peppers
1 can(s) tomato soup
1 can(s) tomato sauce
1 pkg dry onion soup mix
1/4 c worcestershire sauce
1 egg
1 1/2 tsp garlic powder
1/2 tsp black pepper
1 handful of uncooked white rice

Steps:

1. Peel a few layers of cabbage off of the head and place in a saucepan with about an inch of water and steam just a few minutes to slightly wilt the cabbage to be able to wrap easier.
2. While cabbage is wilting, in a large bowel combine with the ground beef the rice, pepper, egg, tomato sauce, onion soup mix, Worcestershire sauce, garlic powder. Mix together well.
3. Peel and quarter carrots. Peel and halve potatoes. Cut remainder of cabbage into wedges. Cut tops off of green bell peppers and remove seeds.
4. Take about 1/4 to 1/3 cup of meat mixture and wrap with cabbage leaves. Fill bell peppers with meat mixture. Put cabbage rolls and peppers in bottom of Dutch oven. Add potatoes, carrots and cabbage wedges. Mix tomato soup with 1 can of water and pour over mixture. Season with pepper on top. Cover and bring to a slight boil. Reduce heat and cook on low/medium heat for approx 1-1/2 hours or until meat is thoroughly cooked. Can also bake covered at 350 for same amount of time.