Prep Time: Approximately 30 minutes. Cook Time: Approximately 1 3/4 hours
Ingredients
1 medium head cabbage - (20 leaves)
1 Lb lean ground beef
1/2 Lb ground pork (substitute ground beef, if desired)
1 1/2 Cup cooked rice (3/4 Cup uncooked rice)
1/4 diced onion
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1 egg, slightly beaten
1 (12 oz.) can tomato soup
1 (26 oz.) can whole tomatoes, cut up (or can of diced tomatoes)
1 Tbs. White sugar (optional)
Directions
- Place head of cabbage in large pot of boiling water until outer leaves are soften and pliable, (~ 5 minutes). Carefully peel outer leaves from head, cool individual leaves and trim hard outer vein from leaf. Place head again in boiling water. Repeat until ~ 20 leaves have been removed. Set aside 14-16 leaves for cabbage rolls and line the pan with the remaining leaves.
- Cook rice per package instructions and cool. (*Also see Alternate Method)
- In a large bowl, combine beef, pork, seasonings, onion and egg. Mix well. Fold rice into seasoned meat mixture rice thoroughly.
- Place a small amount of meat/rice mixture (¼ - ⅓ cup) into the center of the cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep mixture inside and roll up
- In large roasting pan lined with cabbage leaves, place cabbage rolls in single layer, if possible, (two layers are okay)
- Combine soup, tomatoes, and sugar in bowl and pour over cabbage rolls. Add water to cover (not more than a cup). Simmer, covered over low heat, 350° for 90 minutes. Baste occasionally. Uncover and cook for ~15 minutes or until cabbage rolls and lightly browned.
Server with mashed potatoes
* Alternate method: Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw completely and peel away leaves. |