Mom's Cabbage Rolls
SAVORY CABBAGEI’ve been eating these delicious cabbage rolls since I was a kid. It’s a simply recipe with basic ingredients that takes a little time to prepare.,
The key to these tasty stuffed cabbages is in the sauce. Mom simply used Campbell’s tomato soup. Just mix some in the meat and throw the rest around the cabbage and your all set. I use a combination of ground beef and pork with a little brown sugar to sweeten them up a little bit. One large head of cabbage should make around twenty cabbage rolls.This should be enough to feed a family of six. The other day I made around forty of them for a family gathering of about ten people. I still had leftovers the next day. You can easily freeze them after there cooked and save them for another day.
INGREDIENTS 1 large head of cabbage1 pound of ground chuck1/2 pound of ground pork1 large yellow onion, finely chopped1 cup of cooked instant rice1/4 cup of brown sugar2 small eggs3 cans of Campbell’s tomato soup1 tsp of salt1 tsp of freshly ground black pepper
INGREDIENTS Core the cabbage.Place the cabbage in a large pot and cover with water.Bring water to a boil and cook the cabbage until the leaves are tender.While the cabbage is boiling remove the tender leaves and set aside in a large bowl until all you have left is the small center of the cabbage.Let the leaves cool down before handling.Mix together the beef, pork, onion, rice, sugar, eggs and 1 can of tomato soup.Season with salt and pepper.Line the bottom and sides of a large roasting pan with some of the torn pieces of cabbage and the remaining center of the cabbage to prevent the bottom from burning.Place a hand full of the meat mixture in a leaf and roll tucking in the sides.Place in the roasting pan.Continue until all the meat is used up.Mix the remaining tomato soup with 1 cup of water and pour over the rolls.Top the rolls with the remaining cabbage to prevent the top from burning.Pre-heat the oven to 350 degrees.Cover and cook for 1 hour and 30 minutes.Serve with extra tomato soup if needed.
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