Mary lou's cabbage rolls

Yield: 3 servings

Measure Ingredient
MEAT FILLING
½ can Tomato soup (undiluted)
¼ cup Milk
1 pounds Ground beef (a mixture of
Ground pork and poultry
Can be used also)
½ teaspoon Oregano
½ teaspoon Basil
½ teaspoon Italian Seasoning
dash Dillweed
Pepper
1 medium Egg
No salt (it's in the soup)
1 cup Cooked Basmati Rice
Sauce
2 cans (28oz) Crushed tomatoes
½ teaspoon Oregano
½ teaspoon Basil
dash Parsley
1 tablespoon Brown sugar
Pepper
dash Dillweed
1 medium Head Cabbage

: Put all sauce ingrediants in non-stick pot, simmer. Put rice on to cook (i use ½ cup to 1½ cups water & dash salt). Put large pot filled with water on to boil, core cabbage and add whole cabbage to water.. When rice is cooked sauce should be ready but you can keep simmering till your ready to use. (stir to keep from burning). With tongs peel each cabbage leaf off carefully while it is still in pot (be careful of the steam) when they are limp enough to remove. Be sure not to tear the leaf. You'll need at least 12 leaves.

: Mix all filling ingrediants well, making sure all beef chunks are broken up.

: Fill leaves with about a ¼ cup of fillings. Roll sides in then back, then front, turn over in (9x13 glass) pan so that seams are on underside. Pour half sauce over rolls and bake at 350 for 2 hours, covered with foil (shiny side in). Halfway through cooking you may find a lot of water in pan.. drain this off carefully (sometimes it's fat.. and who needs that..) and return to oven.

: Serve with extra sauce poured over rolls. Makes 12-13 rolls Submitted By MARY LOU KAKANOWSKI On 11-11-94

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