Ingredients
3/4 c. cooked rice
1 medium head cabbage (3 lb.)
2 lb. ground beef
1/2 lb. ground pork
1/4 c. chopped onions
salt and pepper to taste
3 to 4 cans tomato soup
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Sausage stuffer for charcuterie, forcemeat preparations
Canvas knife roll — transport knives safely to events, classes
Natural hog casings for fresh and cured sausages
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Sausage stuffer for charcuterie, forcemeat preparations
Canvas knife roll — transport knives safely to events, classes
Natural hog casings for fresh and cured sausages
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Saute onions and meat until brown. Mix meat with rice and 1 can tomato soup. Trim outer leaves from cabbage and discard. Core cabbage and immerse remainder of cabbage head in boiling salted water. Parboil cabbage until leaves are pliable. Drain thoroughly. Place meat mix on each cabbage leaf. Fold in ends, then roll (envelope fashion). Line bottom of roaster with cabbage leaves. Place layer of cabbage rolls in roaster. Cover each layer with 1/2 can soup and 1/2 can water, mixed. Salt and pepper. Repeat layers. Top with cabbage leaves. Bake, covered, at 350° for 1 to 1 1/2 hours. Add tomato/water mix as necessary.