Stuffed Cabbage

By Chris

Ingredients

• 1 large head of cabbage
• 2 lbs ground beef
• 2 cups cooked rice (cooked in beef broth)
• 1 large onion chopped (about 1 cup)
• 2 tbsp soy sauce
• 1/8 tsp pepper
• 1 family size can of tomato sauce

Preparation

Step 1

boil or steam cabbage to loosen leaves. Remove 12 large leaves. Cook leaves in a little water until tender enough to roll. Not too long or they will fall apart. Drain.
Mix together meat, onion, soy sauce pepper and about 1/3 can of tomato soup.
Place about 1/12 of meat mixture in the center of a cabbage leaf, fold into a packet and secure with a toothpick. When all rolled, combine about 3 cups water with 1/2 of the remaining soup in the bottom of a dutch oven. Lay some left over cabbage leaves in the bottom of the pan. Lay cabbage rolls on the leaves to prevent burning. Spoon the remaining tomato soup over the top of the rolls. Cover and simmer for 1 hour. These freeze well.