Monday was my first ever attempt at making cabbage rolls, from scratch, with out my mom for a safety net. I did, however, have her on speed dial and phoned her multiple times during the process. I have to say that they weren’t as hard to make as I thought they would be, and they turned out to be absolutely delicious!
For those of you who would like it, here’s my recipe.
1 lb ground beef
1 lb ground pork
1 head chinese cabbage
1/2 cup par boiled rice, cooled
salt/pepper to taste
1 can tomato soup
1 can stewed tomatoes
Remove leaves of cabbage and steam. Mix beef and pork with rice. Season with salt and pepper. Take a small amount of meat mixture and roll it in the cabbage. You may need to cut the core from the leaves. Place in 9×13 baking dish, or another casserole or roasting pan. Mix tomato soup with stewed tomatoes (I crush mine) and pour over the cabbage rolls. Cover with lid or tin foil. Bake at 350 for 1 1/2 – 2 hours. Enjoy