When I first got married in 1978, I found this in a cookbook I got for a wedding present. It’s really good and pretty foolproof.
- 1 boil in bag uncooked rice
- 8 large cabbage leaves
- 1 lb lean ground beef
- 1/4 c finely diced onion
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1 can(s) tomato soup, undiluted
- 1 tsp worcestershire sauce
- Preheat oven to 350 degrees. Spray a 9x13 inch glass baking dish with nonstick cooking spray; set aside.
- In a large saucepan, boil 4 cups water and add rice to cook; turn heat to medium after it boils. Cook 8 minutes and when done, drain bag and pour rice into bowl.
- Boil 4-6 cups of salted water in a large pan and add cabbage leaves. Cook 5 minutes and remove with a slotted spoon onto a plate; set aside while making filling.
- To make filling, in a large bowl mix beef, onion, egg, salt, pepper, garlic powder and 3 Tablespoons of the tomato soup. Add 1 cup of the cooked rice and mix well.
- On a flat surface, lay out the first cabbage leaf and cut out the thick stem. Spoon about 1/3 cup of the beef mixture in the middle of the cabbage. Fold the sides over and roll closed. Secure with a toothpick.
- Repeat with other 7 cabbage leaves, placing in the prepared baking dish. In a medium bowl combine remaining tomato soup with worcestershire sauce and whisk. Pour over stuffed cabbage in pan. Cover with foil and bake 1 hour.