Ingredients

The following ingredients have 4 Servings
  • 1 large cabbage ((you'll need approximately 15-18 leaves) )
  • 1½ lb ground beef
  • ¾ cup uncooked white rice 
  • 1 medium onion (diced)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon dried parsley
  • 2 tablespoons Worcestershire sauce
  • 1 large egg
  • 2 10-oz cans of tomato soup ((I used Campbell’s) )

Instruction

  • Preheat the oven to 350 degrees Fahrenheit. 
  • Carefully remove approximately 15-18 leaves from the cabbage. 
  • Fill a large stockpot with water and bring to a boil. Place the cabbage leaves in the boiling water and simmer until softened, about 30 seconds to a minute. Set the cooked cabbage leaves aside. 
  • While the cabbage is simmering, combine the ground beef, rice, onion, seasonings, and egg, mixing well.
  • Open one can of tomato soup and pour it into the bottom of a 9x13 inch baking dish, then use a large spoon to spread it around. 
  • Once the cabbage leaves have cooled, fill each cabbage leaf with about ½ cup of the meat and rice mixture. Roll the cabbage leaf end over the meat mixture, fold the sides of the cabbage leaf in, and then roll completely closed. 
  • Place the rolled cabbage rolls seam side down in the prepared baking pan and repeat with all the leaves and meat mixture. 
  • Pour the second can of tomato soup over the prepared cabbage rolls. 
  • Cover with foil and bake for 90 minutes.