This recipe is for Rice Cabbage Rolls. A perfect and tasty recipe if you dont eat meat.
Put the head of cabbage into the freezer and freeze overnight.
Cook the rice as per instructions on the package. You want to end up with about 6 cups of cooked rice.
Chop the onion into small pieces.
Heat the butter in a frying pan and add the chopped onions. Cook until golden brown.
Stir the onions into the rice. Add a little salt and pepper to taste. Set aside.
Take the cabbage from the freezer.
Either use a large pot or you can use the sink and fill with hot water.
Soak the cabbage in the hot water. You will need a small knife to cut the leaves from the cabbage core. The leaves will peel off easily.
Put the peeled leaves into a holding bowl where the water can drain off. Be sure to trim off the hard part of the vein as it is tough for eating.
Seperate all the cabbage leaves. When the cabbage gets closer to the center and the leaves become too small for rolling, just use a knife to slice up the remaining cabbage.
In a small pot, heat up the tomato soup, butter and water. You dont need to boil. Just heat enough to melt the butter.
Pour a small amount of this soup mixture into the bottom of a small casserole roaster. Put the sliced cabbage into the bottom of the pot.
Assemble the cabbage rolls.
Put a spoonful of rice onto the end of the cabbage leaf. The amount will vary with the size of the leaf.
Roll up the cabbage, tucking in the sides as you roll.
Place the cabbage roll into the roasting pot. Continue with this process until you have used all the cabbage.
Pour the remaining tomato sauce over the cabbage rolls. Put a lid on and place in an oven preheated to 350 degrees F.
Bake for one hour.
These cabbage rolls are delicious served with sour cream.
Click on the link to watch an instructional video on making the cabbage rolls.