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White Castle Stuffed Cabbage Rolls

1997 FINALIST

10 White Castle hamburgers, chopped
1 large cabbage, cored
1 onion, chopped
1 cup hot water, divided
1 can tomato soup
1/2 cup butter
1/2 cup celery, chopped
1/2 tsp. oregano
Salt and pepper to taste

Boil water to cover cabbage for 15 minutes, or until leaves become pliable. Remove six large leaves; set aside. In hot butter, sauté onions and celery until transparent. Blend in 1/2-cup water, chopped burgers, salt and pepper. On each cabbage leaf, place one-sixth of the meat mixture. Roll up leaf, tucking ends in securely with toothpicks. Arrange rolls in a baking dish. Mix tomato soup with 1/2-cup water and oregano. Pour over rolls. Cover and bake at 350° for 90 minutes or until cabbage is tender. Serves six.

Submitted by Joan Willy of St. Paul, MN

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