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Cabbage Rolls




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Tools:
large pot
colander
sauce pan
wooden spoon
large frying pan
9x13-inch baking dish (glass or ceramic)
small bowl
aluminum foil


List of Ingredients




15 large green cabbage leaves
¼ c white vinegar
7½ oz package of Spanish-style rice mix
15 oz stewed tomatoes with juice
2 T vegetable oil
1 large onion, diced
1 medium red or yellow bell pepper, diced
2½ oz vegetarian ham or pepperoni, diced
10 oz tomato soup
½ c water

Recipe



Place cabbage in pot, cover with water, and bring to a boil. Reduce heat to low, add vinegar, cover, and simmer until slightly softened, about 5-7 minutes. Drain and set aside.
Meanwhile, prepare Spanish rice according to package directions, using the stewed tomatoes. Set aside.

Heat oil in frying pan over medium-high heat; add onion, pepper, and ham; and sauté for 5 minutes. Add to Spanish rice.

Preheat oven to 350. Grease baking dish.

Lay out a cabbage leaf, place a large scoop of the mixture inside, roll up leaf, and place in dish, seam-side down. Repeat with remaining cabbage and mixture.

Combine tomato soup and water, pour over cabbage rolls, cover the dish with aluminum foil, and bake until cabbage is tender, about 1½ hours.