March 16, 2009

Stuffed cabbage

1 lb. ground sirloin
1 lb. lean ground pork
2 cups cooked rice
1 med. onion chopped fine
1 tsp salt
1 tsp pepper
1 large head cabbage, outer leaves removed,set aside,the rest blanched,large vein removed
2 large cans tomato soup
3/4 cup water
1 tbsp. vinegar

Spray a casserole dish, or oven proof dutch oven with non stick spray. Line bottom with a couple of the reserved outer cabbage leaves. ( lapprox. 3 qt. size, depending on how much you want to make)Cook rice, drain, and cool. Mix together meats, rice, onion, salt and pepper.Take approx. 2-3 tbsp. of meat mixture( this will vary on leaf size)place on leaf, roll. ( to roll, place meat towards bottom of leaf, fold in sides, roll up, making sure the "end" is on the underside of the roll.)Layer snugly in bottom of pan. Spoon some soup over this. Continue layering, and adding soup. Once you reach the top layer,pour remaining soup over the rolls, pour the vinegar on top. Cover with any remaining cabbage leaves( I always use the small ones from the middle, that are too small to roll, and any remaining outer leaves. ) Spray a piece of foil with non stick spray, cover the rolls with that, then put dutch oven/casserole lid on top of this. Bake in a preheated 325 oven for 3 hours.( lalternately you can do this in a crock pot, but, the flavor just is not the same)

Prep Time: 25 Min
Cook Time: 2 Hr
Total Time: 2 Hr 25 Min
Servings: 8
By Mary Prickett

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