Prep: 30 minutes | Cook: 40 Minutes | Makes: 8 Rolls
2/3 cup water
1/3 cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup
1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
3. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
4. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
5. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
As with almost any recipe I make, I added some minced garlic to this one. That was about as far as I wandered away from the recipe though. I think next time I make them, I may do a 50/50 mix of ground beef and ground sausage. I might throw in one of those small cans of spicy V8 juice as well.
In the end, my house smelled like cooked cabbage. It reminded me of walking through the door at my grandma’s full of smiles until the smell hit me and I realized what we were having for dinner. I mean what child likes cabbage rolls? But it was that very same smell that made the rolls taste just like home.