Stuffed Cabbage Rolls - cooking recipe

Ingredients

1 1/2 lb. ground chuck
1 large cabbage
2 c. white or brown long grain rice
2 eggs
1/2 tsp. barbecue sauce
1/2 tsp. oregano
1/4 tsp. minced garlic
1 tsp. vinegar
2 cans Campbell's tomato soup
2 (16 oz.) containers sour cream

Preparation

Remove dark outer leaves from cabbage; wash and set aside. Core cabbage head.
Add 1 teaspoon of vinegar to approximately 3 quarts of boiling water.
Reduce heat to simmer; carefully place cabbage in water.
Remove leaves with tongs as they loosen.
Turn cabbage from top to bottom each time a couple of leaves are removed; drain well.
When cool, trim center veins from leaves, beginning at narrow part.
Save several small leaves for meat mixture.
Trim dark leaves and cover the bottom of a 5-quart crock-pot or a 6-quart Dutch oven.