For our Jursidictional Rainbow Feast this year my church got my two favorite colors: purple and gold. I was asked to make a purple dish. I found a recipe for stuffed cabbage and put my own twist on it. Well they were a hit! The platter was empty before I could put it down on the table! This dish does have some additional prep time the day before you cook it but it will eliminate boiling of the cabbage leaves.
1Prep day before you plan to cook these: Leave your red cabbage in the plastic bag and place in the freezer. Leave in for 12 hours or overnight. Remove and leave to thaw at room temperature. The leaves will be soft and easy to use without having to boil them.
2Cook the rice and set aside to cool.
3In light olive oil, saute onions, mushrooms, and peppers until the onions are golden brown and set aside to cool.
4In a large bowl, add the ground beef, add the salt, garlic pepper, Stove Top stuffing, Worcestershire sauce, sauteed onions and the rice. Mix together until combined.
5Remove the leaves from the cabbage, cutting away the tough part closest to the core in the shape of a V. Spray your large casserole or two small casserole dishes with cooking spray.
6Put about a 1/3 to 1/2 cup meat mixture at the bottom of the leaf, tuck in your corners at the "V" and roll up tightly. The meat amount will vary depending on the size of the leaf. Repeat until all the meat is used up or all leaves are gone. If you have any meat mixture leftover, freeze it for later.
7In a large mixing bowl combine the tomato soup, juice, and broth. Pour evenly over the cabbage rolls. Cover with foil.