Good Old Stuffed Cabbage Rolls |
| Name: |
Ron Johnson |
| Base: |
MacDill AFB |
| Recipe: |
1 large head of cabbage; 2 cups cooked white rice; 2 tablespoons butter; 1 medium onion, chopped; 2 tablespoons Worcestershire sauce; 1 pound lean ground beef; (omit for vegetarian style); 1 1/2 teaspoons salt; 1/4 teaspoon pepper; 2 - 12 oz cans tomato soup. In a Duch oven, steam the whole head of cabbage until it is al dente or soft. Remove from heat and let cool before cutting leaves from cabbage. Meanwhile cook rice as directed on package. Saute onions in butter, set aside. Brown ground beef and drain grease, add Worcestershire sauce. Mix ground meat, rice, onions, salt and pepper together. Spoon 2 to 4 tablespoons of rice (depending on the size of leaf) into each leaf and roll tightly, tucking in ends. Place rolls in two lighly oiled casserole dishes, stacking in layers. Pour tomato soup over the rolls, just enough to cover the top. Cover and bake in oven 325 F for 1 1/2 to 2 hours. A great way to start the off the New Year! |
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