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| Cabbage Rolls II 1 whole head of cabbage (about 4 lbs) boiling salted water 1 onion, chopped 2 tbsp oil 1½ lbs ground beef ½ lb ground pork 1½ cups cooked rice 1 tsp salt ¼ tsp pepper 2 cans ( about 10 oz each) condensed tomato soup 2½ cups water 1. Remove core from cabbage. Place whole head in large kettle with boiling salted water. Cover; cook for 3 minutes, or until soften enough to pull off individual leaves. Repeat to remove all large leaves. Cut thick center stem from each leaf. Chop remaining cabbage. 2. Sauté onion in oil. Add meat, rice, salt, and pepper. Mix thoroughly. Place a heaping tablespoonful of meat mixture on each cabbage leaf. Tuck sides over filling while rolling leaf around filling. Secure with wooden toothpicks (if necessary). 3. Place half the chopped cabbage on bottom of a large Dutch oven. Fill with layers of cabbage rolls. Cover with remaining chopped cabbage. 4. Combine tomato soup with water; mix until smooth. Pour over cabbage rolls. Cover and bring to boiling. Reduce heat and simmer rolls with the sauce. |
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