MK's Stuffed Cabbage
How to Make MK's Stuffed Cabbage
- 1In a Large pot fill half way up with water, bring water to a boil, once it comes to a full
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.
- 2Add the rice to same water and turn up the heat to a boil, cook rice half way done, drain and let cool.
while cabbage and rice is cooling, mix two cans of tomato soup with 1 cup of water in a bowl until smooth. set aside
- 3Mix hamburger with salt, pepper, garlic, onion , egg and add rice, Fill the stem end with meat mixture the size of a golf ball,roll sides in then roll toward the end of leave.Place enough tomato soup on the bottom of a 9 X 13 pan( I use the tin ones)to just cover the bottom, Place the cabbage
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.
- 4NOTE: You can also do this in a crock pot layering the cabbage rolls and adding soup. cook on high until
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.