Stuffed Cabbage

1 large or 2 small heads of cabbage

1 lb. ground beef

1 lb. ground pork

1 cup cooked rice

1 small onion, diced

2 T. butter

2 t. salt

1/2 t. pepper

2 eggs

1 family size can of Tomato Soup.


Remove core from cabbage and immerse head in boiling water.  As leaves loosen remove and set aside.  Once all the leaves have been removed and the inner core has no more leaves large enough to roll you can remove the core and set aside for another purpose. Use the largest leaves to line a roasting pan.  Trim the bottom rib of each remaining leaf so that the leaf can be laid flat.

Saute the onion in 2 T. butter until soft.

Combine meat, rice, onion, salt, pepper and eggs.  I use my hands to combine.

Place a handful of meat mixture onto each cabbage leaf and roll up as you would a burrito, and place into lined roaster. When the bottom of the roaster is covered, pour half the can of soup over the rolls and continue as above making a second layer.  Pour the remaining soup and half a can of water over the cabbage rolls and cover with any remaining leaves.  Bake at 350* for 2-3 hrs or until the cabbage is fork tender.