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Title: Easy Cabbage Rolls
Categories: Entree European
Yield: 10 Servings
| 1 | Whole head cabbage (about 3 | |
| 4 lb.) | ||
| 1 1/2 | lb | Ground beef |
| 1 | Onion, chopped | |
| 1 1/2 | c | Cooked rice |
| 1 | Egg, beaten | |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 5 | sl | Bacon |
| 1 | (14 oz.) can tomato sauce | |
| 2 | (10 oz.) cans tomato soup | |
| 1/3 | c | Bouillon |
| 2 | c | Water |
1. Remove core from cabbage. Place whole head of cabbage in microwave and cook 15 - 20 min. on HIGH, till leaves are easily separated. Cut extra bulk of stem ridge from each leaf to make rolling easier. 2. In bowl combine tomato sauce, tomato soup, bouillon, and water. 3. Saute meat with onion 5 min. Remove from heat. Stir in rice, egg, salt and pepper. Add desired amount of sauce to this mixture. 4. Place 3 tblsp. meat mixture on each cabbage leaf. Roll each leaf, tucking ends in toward center. Place each roll seam side down in a large roasting pan. 5. Lay bacon slices over top of cabbage rolls. 6. Pour remainder of sauce over cabbage rolls and sprinkle with salt and pepper to taste. 7. Cover; Bake at 350 F. for 1 1/2 hours.
NOTE: When baked, the cabbage rolls are easily frozen in any size quantity. I like to put 3 into a small square tupperware-type sandwich container, pour the sauce over top, cover and freeze. They are handy individual serving sizes.
I have never frozen cabbage rolls raw before, but since all ingredients are cooked, except the bacon. I suppose they would freeze quite nicely before being baked. So as a further note:
If freezing prior to baking, omit bacon slices, till baking time.
From: Paula Wilson Date: 12 Nov 94
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