MK's Stuffed Cabbage
- 1 medium
- 2 can(s)
- tomato soup
- 1 can(s)
- 1 lb
- bag of boil and bag rice
- 1 Tbsp
- garlic powder
- 1 Tbsp
- onion powder
- salt & pepper ( to taste)
boil, lower heat to a light simmer, carefully cut out core of cabbage, remove dark green
outer leaves, carefully place cabbage in hot water for about 3 to 4 min's ( you will see
the leaves start pulling away) with a fork or thongs gently pull off layers of cabbage
place on paper towel to drain, when cabbage if done, remove.
while cabbage and rice is cooling, mix two cans of tomato soup with 1 cup of water in a bowl until smooth. set aside
rolls in pan then add tomato soup on top of cabbage, cover in foil and bake 350 for 1 hour & 20 min's or until cabbage is fork tender.
the cabbage is soft and meat it done about 8 hours.
Also you can cut up left over cabbage and add to the top of cabbage rolls in the pan or crock pot.