Cabbage Rolls
1 medium-sized cabbage
1 C cooked rice
1 LB ground beef or pork
1 small onion, diced
2 cans cream of tomato soup (Campbell's)
2 tsp. garlic powder
1 tsp. paprika
Salt & black pepper to taste
1 TBS Romano or Parmesan cheese
Trim leaves off cabbage; cut core out of the bottom. Boil or steam the entire cabbage head in a large pot of water for about twenty to thirty minutes, just until the leaves are easy to pull off. Remove from heat and cool. Pull the leaves off and drain on paper towels. In a frying pan, brown the ground beef or pork with the onion, garlic powder, paprika, salt and black pepper. Drain. Cook white rice according to package directions.
In a bowl, mix the two cans of tomato soup with one can of water until smooth. Add the meat and rice to tomato soup mix (after reserving about 1/2 cup of the soup mix for topping the casserole at the end); mix well. Take a leaf of cabbage; spoon the meat-rice mixture down the center of the leaf, folding over and tucking in when done. Repeat with remaining leaves and meat-rice mixture. In a baking dish, layer the stuffed cabbage rolls evenly. Pour reserved 1/2 cup of tomato soup mix over the top of cabbage rolls. Sprinkle Romano cheese on top. Bake covered in a 350-degree F oven for about twenty minutes, or until hot.
Tip: Chop extra pieces of cabbage and add to the meat mixture while cooking.
*Recipe Source: Joyce O'Toole.
More photos (click on images to see larger sizes in a new window):
(Above): Cabbage Rolls before sauce (left), and then (right) after adding sauce.
Click on images to see larger sizes in a new window.
*Cabbage Rolls' images (C) Shenanchie.
Holishkes (Jewish stuffed cabbage)
Kaldolmar (Swedish Cabbage Rolls)
Malfouf (Lebanese cabbage rolls)
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