Cabbage Rolls

By Suecooks

Delicious meat and rice filled rolled cabbage in a savory, rich tomato sauce.

Ingredients

• 1 large or 2 medium cabbages (not savoy)
• 2 cans tomato soup
• 1 14 oz.can tomatoe sauce
• 2-28 oz. cans diced tomatoes
• 2 cloves crushed garlic
• 1 bay leaf
• 1 large onion, chopped
• 2 tsp. Worcestershire sauce
• 3 lb. lean ground beef
• 1 1/2 c. raw white rice (do not substitute brown rice - it won't cook properly)
• 1 large onion chopped
• 1 c. beef stock (I use Oxo)
• 1 t. salt
• 1/4 t. black pepper

Preparation

Step 1

Prepare cabbage by removing core and freezing 1 day. Take out the night before you want to use them as it takes time to thaw. When it thaws, the leaves will be limp and just right for cabbage rolls.

1: Mix together in large saucepan, tomato soup, tomato sauce, diced canned tomatoes,bay leaf, 1 chopped onion, garlic, Worcestershire sauce. Simmer 15 minutes.

2. In a large bowl mix beef, rice, the other chopped onion and beef stock,salt and papper. Add enough of the tomato sauce that you've simmered to make the mixture quite soft.

3. Place 1/3 c. meat mixture on each cabbage leaf (according to size of leaf). Fold in ends and roll up. Place seam side down in large greased roasting pan. Pour most of the sauce over cabbage rolls, reserving about 1 cup. Bake covered at 350 F. for 2-3 hours, using remainder of sauce as necessary. I always serve these with mashed potatoes.