1 cup leftover cooked white or brown rice
1 large head cabbage
2 pounds ground beef, or ground chicken, turkey, pork, or mixture of these
1 chopped onion
2 cans condensed tomato soup-0R- 2 small cans no seasoning tomato purée or sauce (20 oz equivalent) with 1 tsp honey
2 tablespoons water
Preheat oven to 350*- you will bake at this temp for 30 minutes then lower it to 250* for one hour or more.
Cut off the stem to the cabbage and peel off the out few leaves. Fill a large stock-pot with water and simmer. Add the head of cabbage. Boil 10 minutes.
Peel off the leaves of cabbage as they soften. You may have to put the head back into the water to simmer after you peel some layers off.
As this boils, mix the meat, egg, rice, salt and pepper to taste, and chopped onions.
Lay a cabbage leaf flat, and add 1 Tbsp of the mixture to the middle. Roll up burrito style: bottom up, side in, other side in, and roll to top. Place seam down in a large casserole dish. Continue this process until the filling is done. If you have left over cabbage, you can chop it up and cover the cabbage rolls. Leave about an inch to the top of the casserole.
Open the tomato soup- or sauce, and pour over the top of rolls.
Cover and bake 30 minutes.
Lower the temp to 250*
Bake another 1 1/2 hours, basting occasionally.
Seems like a lot of steps, but with low $ invested, it serves a lot of rolls, and the sauce is usually so so good! Tomato soup isn’t the best health-wise, but try a natural brand, to get the same results. I have made this for so many years…not a kid favorite, to be sure, but my husband loves it and I do too. Leftovers for lunch the next day, are even better! It’s kind of old comfort food too, so I have made it for guests, with beaming reviews. All people love comfort food. True. You could even adapt for vegans. Add boca-crumbles or rice and veggies inside instead of meat.