Recipe by papergoddess
This recipe has evolved over the years, originally based on my mom's recipe. I've tried tomato sauce and diced tomatoes for the sauce and found them to be too acidic. The tomato soup is just right, I think. The ham is wonderful in these.
Top Review by Scrivener1
Oh YUM! I have never had sausage in my cabbage rolls, but I liked it. These would still be good with only ground beef. I don't have a pan that works for both the oven and the stove, so I only baked these. I had to bake them about 3 hours to cook the rice. Maybe next time, I will cook the rice first. The method for softening the cabbage leaves is a life saver. My mom used to boil the leaves and sometimes they fell apart. I used the ham bone, and that was a great idea. Thanks for such an easy and tasty recipe!
- 1 1⁄2 lbs ground beef (or you can use 1 lb. ground beef and 1/2 lb. ground turkey for less fat)
- 1⁄2 lb ground ham or 1⁄2 lb bulk pork sausage
- 1⁄2 cup raw white rice
- 2 eggs
- 1 -2 tablespoon dried onion flakes
- 1 tablespoon dried parsley flakes
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 (10 1/2 ounce) cans condensed tomato soup
- 2 cans water
- 2 bay leaves
- 1 head green cabbage (or 2 small heads)
- 1 ham bone (optional)
Directions See How It's Made
- Core cabbage and place stem side up in a bowl.
- Place in microwave and cook on high for 15 minutes.
- While cabbage is cooking, combine ground meats, rice, eggs, onion, salt and pepper in a bowl.
- When cabbage is done, stick a fork in the stem end and peel off individual cabbage leaves.
- Starting at stem end of leaf, place enough meat to fill lower leaf with space left on both sides.
- Fold bottom of leaf up over meat mixture, then fold over left and right sides; roll the rest.
- Place rolls in a single layer in a large oven-proof casserole dish.
- Cut remaining cabbage into wedges and lay on top of rolls.
- If you don't have ground ham or pork sausage, you can place a ham bone in the center of casserole.
- It will flavor the whole pot.
- Combine tomato soup, water, and bay leaf; pour over cabbage rolls.
- The rolls should be immersed.
- You can add more water if necessary.
- The rice will soak up the moisture.
- Place casserole dish on stove and bring to a simmer.
- Bake in 350 F oven for 1 1/2-2 hrs.
- Check level of sauce.
- Add water if necessary.
- Baste sauce over cabbage wedges occasionally.
- You can also cook these on the stove top.
- My mom always did, but I find it easier to control the simmer in the oven.
- DON'T let the cabbage rolls dry out!
- Serve with mashed potatoes or cooked noodles.
- NOTE: If making this in the crockpot, I would suggest using Minute Rice.