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Stuffed Cabbage
Babci didn't make them this way, but she should have!
- 1 Head of cabbage
- 1 1/2 lbs. Ground meat or ground chuck
- 1/4 lb. Ground pork
- 1/2 stick Butter or margarine
- 1 Onion
- 1 1/2 cans Campbell's tomatoe soup
- 1 cup RIVER rice (Do not use MINUTE RICE, must be RIVER brand rice.)
- Salt and pepper to taste
- 1/2 can Sauerkraut (regular soup size can)
- Makes about 14 - 16 cabbage rolls
Instructions:
Boil pot of water and insert cored cabbage. When soft (15 minutes or so), remove from water and cool. Peel heavy vein with knife from each leaf taken off.
Rice: Use RIVER rice. Cover 1 cup of rice with water. Boil for about 5 minutes and then rinse under water and strain.
Mix meat together. Saute 1 medium onion in about 1/2 stick of butter/margarine. Mix meat, buttered onions, rice and salt and pepper. Make cabbage rolls.
Place 1/4 can sauerkraut on bottom of pot and cut up a little cabbage thats left over and add that. Place cabbage rolls on top and add 1/4 can sauerkraut on top with a little more cut up cabbage. Add 1 to 1 1/2 cans of tomatoe soup depending on your taste. Cover cabbage rolls with water. Cover (lid off a little to let the steam out) and cook for 1 1/2 to 2 hours on top of stove on medium or low. Turn pot occasionally.
