Cabbage Rolls
1 head of cabbage
2 lbs ground beef,
1 1/2 C cooked rice cooled
1/2 onion, grated
1 1/2 tsp salt
1/4 tsp pepper
1 T chopped parsley
Sauce
1 can condensed tomato soup, (approx. 10-3/4 oz)
8 oz can tomato sauce
2 T ketchup
1 small onion chopped
1 1/2 C sour cream
2 C water
Core the cabbage leaving it whole. Boil the head of cabbage in a pot of water until the leaves separate easily. Drain leaves and let them cool while you prepare the filling. Combine the ground beef, rice, onion, salt, pepper, and parsley. Once the leaves are cool enough to handle you can trim some of the thick vein of the cabbage leaf to make it easier to fold. Place about 1/3 cup of ground beef mixture onto a cabbage leaf and fold edges over and roll up. Place in baking dish with folded seams down. Continue until you use up the ground beef mixture and cabbage leaves. Sauté the chopped onion in a little oil until it is translucent. Add soup, tomato sauce, ketchup, and water, mix well and bring to a boil. Add a little of this sauce to the sour cream to temper it and then add the sour cream mixture to the sauce and mix well. Pour the sauce over the cabbage rolls. Bake in a 350-degree oven for an hour or longer, till hamburger is fully cooked. Yield: 12 to 18 Cabbage Rolls depending on size of your meat balls.