2 heads of regular cabbage
2 lbs. ground chuck
2 cups cooked rice
salt and pepper
Tomato soup (largest can Campbells makes)
1/2 can water
Score the core of the cabbage with a sharp knife.
Boil cabbage till they start to peel off core.
Cut the leaves off as they cook and put into a strainer
Cut the hard white spine of the leaf off.
Mix the ground meat, rice, eggs, salt and pepper and a cup of tomato soup.
Place a mound of meat on each leaf. Roll and push in on both sides.
Place the cabbage role into a roaster or pan.
Pour remainder of tomato soup over cabbage. Use another small can of soup if more juice is needed.
Bake t 350 degrees for 1 hour.
Pairs Well With
My Polish aunt taught us how to make stuffed cabbage and everyone in our family loves them.