Mrs Galumpki'S Stuffed Cabbage Rolls - cooking recipe

Ingredients

green cabbage, prepared (one large head, see How to Prepare Cabbage Leaves for Stuffing)
1 lb lean ground beef (80/20 or leaner works)
1 lb lean pork, ground
1 cup long grain rice (prepared according to your rice cooker directions or box directions)
1 small onion, chopped
1 egg
1 tablespoon parsley, chopped (plus more for garnish)
1 teaspoon salt
1/4 teaspoon ground black pepper
2 (10 3/4 ounce) cans condensed tomato soup
1 (14 ounce) can stewed tomatoes, drained and liquid reserved (remember 1 pound cans?)

Preparation

In a medium saucepan, bring water to a boil.
Add rice and stir.
Reduce heat, cover and simmer for 20 minutes. Or use your rice cooker.
Prepare the cabbage leaves according to Recipe #305376. Remove the tough stem and ribs. It is okay to use a large leaf patched up with a smaller leaf. Save the center of the cabbage and chop it up to use as a bed in your pot.
Combine the meat, cooked rice, onion, egg, salt and pepper in a bowl.
Stir in half can of tomato soup and mix well.
Put about a scant 1/4 cup of filling in each leaf.
Roll them up from the stem end folding the sides in so the filling does not fall out.
Do not roll too tight, just snug.
Use a toothpick to keep them from unrolling in your pot.
In a large wide pot, add the remainder of the cabbage, chopped up.
This is the bed the little rolls will lay on.
Add 1/2 cup tomato juice to the bed.
Line up the cabbage rolls on top (It is okay to double stack them if you need to).
Mix the rest of the soup with the drained stewed tomatoes and pour over the rolls.
Put a lid on the pot and cook on medium heat until the pot boils.
Lower heat and continue cooking for 50 to 60 minutes longer until the cabbage leaves are very tender.
Keep the heat on low.
Keep the rolls warm in your crock pot if you like.
Option; bake them in a 325 degree Fahrenheit oven, tightly covered, for two or three hours after being brought to the boil.
Check for tenderness of the cabbage leaves.