Stuffed Cabbage (Cabbage Rolls)

 

This recipe has been in our family for a long time.  I make my stuffed cabbage just like my mom, Alyce Schroeder, and her mother and my grandmother, Pauline.  It’s a great way to use leftover rice from your favorite Chinese restaurant. The smell of this cooking in the kitchen is heavenly.  Pair this with mashed potatoes and spoon tomato sauce over all.  Yummy comfort!

 

1 large head cabbage                                      2 eggs

1 ½ lbs. ground chuck                                     1 T. pepper

1 1/2 cups cooked rice                                             1 medium onion, chopped

2 cans tomato soup/two soup cans filled with water

 

 

Core head of cabbage and boil entire head in large pot, peeling off each layer of cabbage leaves.  Continue to boil cabbage leaves until tender.  Drain and cool leaves on large platter.  Mix ground chuck, rice, onion, eggs, and pepper in large bowl.  Take each leaf and place approx.. ¼ cup of beef mixture in middle of leaf and roll up, tucking ends in.  Place in large roaster or very deep baking dish.  Mix together soup and water; pour over cabbage rolls.  Bake, covered, at 350 for one hour; check rolls, pushing down into juice as they tend to float.  Bake and additional hour.  Enjoy!