Stuffed Cabbage

Name: Stuffed Cabbage
Ingredients: 1 whole head cabbage (about 4 lb.); boiled water; 1 large onion, chopped; 1 1/2 lb. ground beef; 1/2 lb. ground pork; 2 eggs, beaten; 1/2 c. cooked rice; 1 (10 oz.) can condensed tomato soup; 2 (15 oz.) cans tomato sauce (Del Monte); 2 tsp. Spatini; 1 stick butter (1/4 lb.)

11 ingredients

13 steps

Ingredients

1 whole head cabbage (about 4 lb.)
boiled water
1 large onion, chopped
1 1/2 lb. ground beef
1/2 lb. ground pork
2 eggs, beaten
1/2 c. cooked rice
1 (10 oz.) can condensed tomato soup
2 (15 oz.) cans tomato sauce (Del Monte)
2 tsp. Spatini
1 stick butter (1/4 lb.)

Directions

1

Remove core from cabbage.
2

Place whole head in a pot with boiling water. cover, cook 3 minutes or until softened enough to pull off individual leaves.
3

Cut thick center stem from each leaf. Chop remaining cabbage.
4

Saute onion in butter; add meat, rice, eggs and Saptini; mix thoroughly.
5

Place a heaping tablespoon of meat mixture on each cabbage leaf.
6

Tuck sides over filling while rolling leaf around filling.
7

Place half the chopped cabbage on bottom of a large pot or Dutch oven or pan (oven).
8

Fill with layers of the cabbage rolls.
9

Cover with remaining chopped cabbage. Combine tomato soup and tomato sauce, mix until smooth.
10

Pour over cabbage rolls.
11

Cover and bring to boiling.
12

Reduce heat and simmer 1 1/2 hours.
13

Serve cabbage rolls with the sauce.