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STUFFED CABBAGE ROLLS




Source of Recipe


Recipe Circus


List of Ingredients




1 whole head of cabbage
boiling salted water
1 onion, chopped
2 Tablespoons oil
1 egg, beaten
2 pounds ground beef (or 1 1/2 lb. ground beef and 1/2 lb. ground pork)
1 1/2 cups cooked rice
1 teaspoon salt
1 teaspoon pepper
2 cans condensed tomato soup, or tomato sauce
2 cans water


Recipe



Remove core from cabbage. Place whole head in a large pot filled with boiling salted water. Cover; cook about 3 minutes or until softened enough to pull off individual leaves. Repeat to remove all of the large leaves - about 30 - 36.

Sauté the onion in the oil. In a bowl, add the onion, meat, egg, rice, salt, pepper, and a few teaspoons of the tomato soup/sauce. Mix well. Place a heaping spoonful on each cabbage leaf. If the center stem is thick, cut it out to enable it to roll easily. Tuck and roll until secure.

Start layering cabbage rolls in a Dutch oven. Mix the tomato soup/sauce with the water and pour some over each layer. Continue layering and saucing until finished.

Cover and bring to a boil. Reduce heat and simmer about 1 1/2 hours.

Serves about 12.