Want to cook the cabbage a little faster? Core it, place in a dish with a ½-inch of water and microwave till the large leaves are softened. Repeat as necessary.
Ingredients
1 large head of cabbage
2 teaspoons canola oil
½ cup chopped onion
1½ pounds ground beef
½ pound ground pork (or veal)
2 cups cooked brown rice
1 egg, beaten
Sea salt and pepper to taste
2 cans condensed tomato soup
2½ cups water
Preparation
1. Core cabbage and place in a large pot of rapidly boiling water; cover and cook 5 to 8 minutes until soft enough to pull off leaves; repeat until all large leaves are removed.
2. Sauté onion in oil until transparent.
3. In a large bowl, mix meat, onion, rice, egg, salt and pepper.
4. Place heaping tablespoon of meat mixture on each leaf. Tuck sides over filling while rolling leaf around filling.
5. Chop remaining cabbage and place half on bottom of dutch oven.
6. Layer cabbage rolls then cover with remaining chopped cabbage. Combine tomato soup with water, stir until smooth, then pour over cabbage and rolls.
7. Cover; bring to a boil then reduce heat and simmer 1½ hours.
Serves 6–8
Read the story behind this recipe in The Golabki Sisterhood!
