Big Joe’s Stuffed Cabbage

By jtoro_318

Ingredients

• 1 1/2 lbs. of meatloaf mix (ground beef, veal and pork)
• 1 two cup package of Uncle Ben’s boil in rice
• 2 cans of chicken broth
• 1 medium to large cabbage
• 1 green pepper
• 1 clove of garlic (more if desired)
• 2 medium onions (1 finely diced, 1 sliced)
• 2 slightly beaten eggs
• 1 15 oz. can Campbell’s tomato soups
• 1 tablespoon of sour cream
• Salt & pepper to taste

Details

Adapted from nj1015.com

Preparation

Step 1

Pre-heat oven to 350 degrees. Cook rice in 1 can of broth. After cooking set aside to cool.
With a paring knife, take the core out of the cabbage. Bring a large pot of water to a boil. Put the whole head of cabbage in the water and peel outer leaves as they soften (not too soft or they will tear) Cool, and trim rib of cabbage to make the cabbage more pliable.
In a large bowl, mix onions, eggs, salt & pepper and cooled rice into meat. Gently mix thoroughly, trying not to squash the rice. Set aside.
In a separate bowl, put tomato soup, the other can of broth, and sliced onion. Stir, add sour cream. Put a small handful of the meat mixture into the rib end of the leaf of cabbage. Roll one and tuck the sides in and continue to roll to the end. Place on sheet pan. Continue until all the meat is used. There will be some cabbage that has ripped or is too small and not suitable for stuffing so set aside.
In a large pot or Dutch oven, put those discarded cabbage leaves on the bottom of the pot as a bed for the stuffed cabbage. This is so they do not burn on the bottom. Slice top off green pepper and remove seeds. Stuff pepper with left over meat mixture and place in the middle of the Dutch oven of stuffed cabbage for additional flavor. Alternate layers of stuffed cabbage with tomato liquid. Cover and cook in the oven at 350 degrees or on top of stove medium low heat for 1 ½ – 2 hours, depending on how many layers you have made.
Serve with mashed potatoes. Sit back and enjoy the food and praises.