Ingredients
1 large green cabbage
Filling:
1 lb lean grd. beef
1/2 lb. ground pork
1 medium yellow onion chopped fine
1 cup cooked rice in chicken stock
2 tsp. salt
1 tsp pepper
1 egg, slighly beaten
Sauce:
2 cups canned tomates, diced or stewed
1 can tomato soup, undiluted
1 tbsp sugar
2 tbsp vinegar
salt to taste
1/2 cup water
2 tsp corn starch
Preparation
The cabbage needs to be softened to peel the large leaves off. There are a number of different methods. Boiling, steaming, freezing and microwaving. In all methods start by cutting the core out from bottom. I chose to steam mine as I have a steam oven but it can be done by doing the same in a large covered pot and slowly work the leaves off. I also shave some of the heavy spine from the leaves. It helps pealing the leaves off and rolling up the leaves around filling.
Combine ground ingrediants for filling and mix well.
In a pot combine the sauce ingredients and heat and simmer for 10 minutes .
Wrap and elongated plug of meat/rice filling in the leaves and put in casserole with edge down. Snug successional rolls beside each other and layer on top. Pour all of the sauce over the cabbage rolls. Roast in foil covered casserol for 45 minutes. Take cover off for remaining 10 minutes. This is a make ahead and is better reheated. Once cool you can portion and freeze in baggies or containers. Add tomato juice or additional tomato sauce when reheating if necessary.
Great for a crowd or for many family meals.
