Stuffed Cabbage

Directions

1. 1
   Run hot water over large cabbage leaves; remove from stalk without tearing.
2. 2
   Place leaves in a large pot; steam.
3. 3
   Remove from pot and cool.
4. 4
   Mix all other ingredients, except soup; roll small handfuls into each cabbage leaf, tucking ends in.
5. 5
   Place rolls in Dutch oven.
6. 6
   Cut up remaining cabbage over rolls.
7. 7
   Sprinkle with salt, pepper and 1 tablespoon sugar.
8. 8
   Pour tomato soup, plus 1 can of water, over rolls.
9. 9
   Simmer for 1 hour, or until cabbage and meat are tender.
10. 10
    Serve with corn bread muffins and beet pickles. Serves 6.