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Categories:Viewed: 69 - Published at: 4 years ago
Ingredients
- 1 whole head cabbage (about 4 lb.)
- boiled water
- 1 large onion, chopped
- 1 1/2 lb. ground beef
- 1/2 lb. ground pork
- 2 eggs, beaten
- 1/2 c. cooked rice
- 1 (10 oz.) can condensed tomato soup
- 2 (15 oz.) cans tomato sauce (Del Monte)
- 2 tsp. Spatini
- 1 stick butter (1/4 lb.)
Method
- Remove core from cabbage.
- Place whole head in a pot with boiling water. cover, cook 3 minutes or until softened enough to pull off individual leaves.
- Cut thick center stem from each leaf. Chop remaining cabbage.
- Saute onion in butter; add meat, rice, eggs and Saptini; mix thoroughly.
- Place a heaping tablespoon of meat mixture on each cabbage leaf.
- Tuck sides over filling while rolling leaf around filling.
- Place half the chopped cabbage on bottom of a large pot or Dutch oven or pan (oven).
- Fill with layers of the cabbage rolls.
- Cover with remaining chopped cabbage. Combine tomato soup and tomato sauce, mix until smooth.
- Pour over cabbage rolls.
- Cover and bring to boiling.
- Reduce heat and simmer 1 1/2 hours.
- Serve cabbage rolls with the sauce.
