Elizabeth's Cabbage Rolls

Boil a large pot of water.
Take 1 medium cabbage and cut the entire core out.
Place whole cabbage into boiling water and cook on medium high heat.
Pull off outer cabbage leaves as they cook and become pliable and immerse in cold water. Continue until most leaves are removed. You should have about 24 leaves. Drain.
Carefully shave away or trim thick stem with a paring knife without cutting through leaves. Set aside.

In a large saucepan, brown:
1 Tbsp. oil
2 medium onions, finely chopped
3 cloves garlic, minced
1 1/2 lb. lean ground beef

Add:
1 cup rice
1 cup tomato sauce
1 cup water
3/4 tsp. salt
1/4 tsp. pepper
Bring to a boil. Turn heat to low and simmer until rice is cooked and mixture is very thick, about 20 to 25 minutes. Adjust seasoning. Cool and add some grated cheese (Elizabeth suggests adding whatever you might have on hand!)

For sauce, mix together:
1 large can crushed tomatoes
1 can tomato soup
Water (enough to make a thin sauce)
Season with: Brown sugar
Garlic powder
Pepper
Salt

Place 2 to 3 Tbsp. filling at stem end of cabbage leaf. Fold over once. Fold both sides in tightly and continue to roll up leaf.
Cover the bottom of a large roasting tin with a thin layer of sauce. Place filled cabbage rolls seamside down on sauce close together. Continue with remaining leaves and filling.

Chop any remaining cabbage leaves and centre of cabbage and scatter over rolls. Pour remaining sauce over rolls, making sure all rolls are moistened.

Bake at 375 degrees F for 45 to 60 minutes until bubbly.

Makes 24 cabbage rolls

Course: 
Mains