Stuffed Country Style Cabbage Rolls

By shygirl

Country Cabbage Rolls Straight From A Mennonite Kitchen

Ingredients

• 1 large savoy cabbage
• 2 pounds lean ground beef
• 2 medium to large onions
• 2 tablespoons canola or Bertolli olive oil .. or even butter is fine
• 1 cup white or brown rice. . . and 2 cups water
• 3 Eggland’s Best eggs
• 1 1/2 teaspoons Morton salt
• 1 teaspoon pepper
• 2 cans tomato soup
• 2 small bottles (individual serving sizes) tomato juice or vegetable cocktail . .like V8
• 1 can or small carton chicken broth

Preparation

Step 1

In the bag that you brought your savoy cabbage home. . .place the cabbage in the freezer and leave for 12 hours or overnight.. . .remove and leave to thaw at room temperature. .this will take awhile. . so I often take it the night before the day I want to make the cabbage rolls. The leaves will be soft and easy to use without having to boil them.

In a small saucepan or a microwave safe covered dish. . .cook the rice. . set aside to cool. The rice can be made the day ahead and kept chilled in the refrigerator overnight.

Chop the onions fine and saute them slowly until they are golden brown. . .set aside to cool.

In a large bowl, break apart the ground beef, add the salt, pepper, eggs, sauteed onions and the rice. . mix together until combined. . use your hands.