tsp Old World minced garlic, or 1 garlic clove crushed
1
can tomato soup
Directions
1.
Core 1 head of cabbage; put in boiling water for 5 minutes, remove and drain. Do not pour water out, you may need again if you have a large head of cabbage or doubling recipe, which you might want to do.
2.
Mix the ground beef, instant rice, salt, pepper, chopped onions and egg together.
3.
Put about 1/2 cup of beef mixture in the middle of a cabbage leaf. Roll each leaf turning the ends in like an envelope. Secure with toothpick. Place in casserole or roasting pan. Mix 1 can tomato soup diluted, 1 bay leaf, 1 clove of garlic crushed (or 1 teaspoon Old World minced garlic). Pour over top of cabbage rolls; may add more tomato soup if need be. Cover with aluminum foil and bake for 1-1/2 hours at 350 degrees.
4.
Mom Kobs’ addition: “I use left over cooked sauce on mashed potatoes or rice as gravy.”
5.
Note: If doubling the recipe use 2 heads of cabbage and 2 pounds of ground beef, etc.
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By
Debbie
