Thursday, August 22, 2013
Comfort Food: Old School Cabbage Rolls
10-12 leaves of cabbage
1 lb ground beef
1 1/2 cup cooked and cooled long grain rice
1 small can of tomato soup
1 TBSP vinegar
1/2 can water
salt and pepper
4-5 TBSP reserved tomato soup
Firstly get a pot of water boiling. Carefully peel the cabbage leaves off a head of cabbage. Use a knife to make a v shaped cut at the stem (it is tough and doesn't cook well) Next use a tongs and put 2-3 cabbage leaves in a pot of boiling water for 5 minutes. You want them to soften. The color will change to bright green. Remove and let cool before adding filling.
Preheat the oven to 350 degrees. In a bowl combine the ground beef and rice along with salt and pepper. Reserve about 4 TBSP of the tomato soup. Mix the remaining tomato soup and a half can of water. Add to the bottom of a 9x13 baking dish.
Begin to roll the cabbage rolls by placing a handful of the meat down one edge of the cabbage roll. Roll it much like you would a burrito. Place seam down in the baking dish Top each with the reserved tomato soup. Bake for 45 minutes to one hour or until center is no longer pink.