Directions: |
Directions:•Put cabbage head in a bowl of boiled water to soften. Peel off softer leaves and put head back in water to soften. Chop one onion finely and sauté until golden brown, set aside to cool. Optional: onion can be grated and mixed right into the ground beef.
•In a large bowl, break apart the ground beef, add the salt, pepper, eggs, onion and the rice. Mix together until combined. Use your hands.
•Remove leaves from cabbage, cutting away the tough part at core.
•Put a heaping tablespoon of meat mixture at the bottom of the leaf, fold in sides to cover meat and roll up. The meat amount varies depending on the size of the leaf. Repeat until all the meat is used up.
•Spray a large casserole or two small casserole dishes with cooking spray. Add cabbage rolls and ½ cup water. Cover and bake the cabbage rolls slowly at 325°F for ¾ hour.
While cabbage rolls are cooking, sauté second onion and chopped red pepper. In a mixing bowl combine the tomato soup (undiluted) and sautéed onion and red pepper. Pour evenly over the cabbage rolls when ¾ hour up. Cover again with foil or the lid and cook for another ½ hour.
Serve or cool on the counter. Cover with plastic wrap and either refrigerate or freeze. For reheating, thaw first. Remove plastic wrap, cover with a lid/foil and reheat in the oven for about an hour at 325°F.
Optional:
2 small bottles (individual serving sizes) tomato juice or V8
1 can chicken broth
Mix above with tomato soup (undiluted), pour over cabbage rolls at the beginning of cooking process, bake for 1 ½ hours. Lid can be removed for last ½ hour….some of the liquid will evaporate for thicker sauce. |
This recipe for Cabbage Rolls is from