1 medium headcabbage
boiling, salted water
1 medium onion, minced
1 Tbsp. butter
1 lb. lean ground beef
1 lb. ground pork
1 cup raw rice
1/2 tsp. salt
1/4 tsp. pepper
1 can tomato soup
1 can water
Core and parboil cabbage, drain.
Saute onion in butter until golden; combine with beef, pork and rice. Add seasonings.
Trim thick outer veins from cabbbage leaves; spoon about 2 Tbsp. of filling in center of leaf.
Roll up and tuck in ends.
Line bottom of roast pan with spoiled outer leaves of cabbage.
Arrange rolls in layers seam side down.
Mix tomato soup and one soup can of water;
Cover the top with more spoiled or unused leaves of cabbage.
Bake at 300º for an hour and a half to two hours.
Pairs Well With
My first cabbage rolls did not have sauerkraut so this type is my preference. I also prefer the tomato soup rather than tomatoes or tomato juice.