A friend gave me the original recipe for this and I added a few spices to give it a little more flavor. I've made it "my way" ever since and everyone who has it seems to enjoy it very much. One other way I did this was to eliminate the tomato sauce (didn't have any that day) and use a can of Rotel diced tomatoes with chiles. Because they have juice I lowered the amount of water a bit. It turned out delicious that way too! I have also put the sauce together earlier in the day and let it sit to make sure the flavors went through really well.
- 1 lb ground beef
- 1⁄2 cup chopped onion (or more)
- 1⁄2 cup uncooked longrain rice
- 1⁄2 head chopped cabbage (at least 6-8 cups worth)
- 1 (10 1/2 ounce) can tomato soup
- 8 ounces tomato sauce
- 1⁄2 cup water
- 1⁄4 teaspoon marjoram
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon oregano
- 2 teaspoons brown sugar
- Brown the ground beef and onion. Drain. Mix the rice into that. Set aside. Chop the cabbage and spread over the bottom of a 13x9 pan. Spread the meat/onion mixture over that. In a saucepan combine the rest of the ingredients and bring them to a light boil. Pour this over the meat and cabbage. Cover tightly with foil and bake at 350 degrees for 1 1/4-1 1/2 hours.
- I like to sometimes sprinkle my serving with parmesan cheese just for a little extra flavor, too.