The recipe went together quickly...most complicated part was steaming the cabbage and pulling off the leafs. I substituted Mexican Stewed Tomatoes ( that was what I had on hand) and a couple of cloves of garlic for the garlic powder. I also added a tablespoon each of balsamic vinegar and brown sugar to the sauce.
- 1 large head cabbage
- 1/3 cup uncooked long grain rice
- 1 8oz can stewed tomatoes
- 1 pound lean ground beef, ground pork or ground turkey
- 1/3 cup chopped onion
- 1 egg, slightly beaten
- 1/8 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 (10.75 ounce) can condensed tomato soup
- 1 15 oz. can tomato sauce
- Steam the head of cabbage leaves and cook for 8 minutes. Carefully pull off the cabbage leaves. Set aside 12-14 medium to large leaves; reserve the remaining leaves for another use.
- In a large mixing bowl, combine the ground beef, rice, onion, egg, salt and pepper,stewed tomatoes and garlic powder. Stir until ingredients are well mixed.
- Spoon about 1/3 cup of beef mixture into the center of each cabbage leaves. Fold the long edges of the leaf over the filling. Starting at the short unfolded end, carefully roll up each leaf.
- Place the cabbage rolls in a dutch oven. Stir together the tomatoe suace and undiluted tomato soup. Pour over the cabbage rolls. Cover and bring to a boil. Reduce heat to low and simmer for about 1 hour or until the meat filling is no longer pink and the rice is tender.
Cook's Note: This could easily be made in a crock pot. Once assembled place in crock pot and cook on high for 4 hours or on low 6-8.