"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 large head of cabbage 2.5 to 3 lbs ground chuck salt and pepper 1 cup uncooked rice 1/2 stick butter 2 cans of tomato soup
Cut the core out of the cabbage and boil for approx 30 minutes on medium heat. Take cabbage out of the water, cool and drain. Cook rice according to box directions for 1 cup uncooked. Mix cooked rice with uncooked ground chuck= salt and pepper and butter, mix well. Put heaping tablespoon full in each cabbage leaf and roll up. Put each one in pan and continue until all is gone. Mix 2 cans of tomato soup with two cans of water and pour over the cabbage rolls in pan. Cover with lid and cook on low heat for about one hour.
This is Great Aunt Liz and Uncle Johnny's Italian recipe.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.