Cabbage Rolls

Name: Cabbage Rolls
Ingredients: 1 large head cabbage; 1 c. rice; 1 clove garlic, chopped; 1/4 tsp. salt; 1/4 tsp. pepper; 1/4 c. parsley; 2 lb. hamburg; 1 medium onion, chopped; 1 egg; dash of thyme; 1 (16 oz.) can tomatoes, cut up; 1 small can tomato soup; 1 bay leaf

13 ingredients

8 steps

Ingredients

1 large head cabbage
1 c. rice
1 clove garlic, chopped
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. parsley
2 lb. hamburg
1 medium onion, chopped
1 egg
dash of thyme
1 (16 oz.) can tomatoes, cut up
1 small can tomato soup
1 bay leaf

Directions

1

Steam cabbage until leaves are bendable.
2

(Take layers of leaves off head while steaming, about every 5 to 10 minutes.)
3

Mix rest of ingredients together except tomatoes, soup and bay leaf. Fill each leaf with filling.
4

Fold like a diaper; secure with toothpick.
5

Put aside.
6

Use water from steaming cabbage; add tomatoes and tomato soup.
7

Put layer of broken cabbage or small pieces into bottom of a large pot (this stops the cabbage rolls from burning).
8

Add all the rolls and bring to a boil, then reduce to medium heat for about 2 hours.