October 2, 2007 Stuffed Cabbage Rolls

Easy Tastebud Delights

10.02 Edition (October 2, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Tuesday to you.

I remember Mom making these cabbage rolls and enjoying them very much while I was growing up. I've made these since I went out on my own and they were always a huge hit.

It is best to make them when time permits then refrigerate for a day or two or freeze in a single layer. When frozen, bag into meal-sized portions. Enjoy!

Stuffed Cabbage Rolls

1 head of cabbage
boiling salted water
1 chopped onion
2 tbsp. oil
1 beaten egg
1-1/2 lb. ground beef
1/2 lb. ground pork
1 1/2 cups cooked instant rice
1 tsp. salt
1 tsp. pepper
2 cans condensed tomato soup
2 cans water

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

Saute the onion in the oil. In a bowl, add the onion, meat, egg, rice, salt, pepper, and a few tsp. tomato soup. Mix well. Place a heaping spoonful of mixture 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 with 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.

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