For the cabbage rolls:
Core the head of cabbage and boil in salted
st iron pot for the cabbage rolls.
Number of rolls depends on size
let cool.
Turn the cabbage upside down and cut out
d the garlic and saute for 1 minute.
Add the
aste. Let stand for 5 mins.
Wash cabbage leaves and place
For the sauce:
Remove 16 to 18 large cabbage leaves.
>for 20 minutes. Or use your rice cooker.
Prepare the cabbage
hat the cabbage heads are completely thawed before using for this (to
the bottom of the cabbage. Boil it in a
Boil the cabbage in salted water for about 8 minutes. Remove 8
ve at least 25. Remove cabbage from pots and cool.
ater to soften. Blanch the cabbage leaves in a large saucepan
Blanch cabbage leaves for 2 mins in boiling salted
ur boiling water over the cabbage and let stand until the
eep pot or bowl, place cabbage and pour boiling water directly
an and saute the onions for 5 minutes until soft. Transfer
ith boiling water. Let stand for 20 mins; drain. Discard stems
Cook rice according to package directions.
Saute beef with onion and green pepper. Mix in tomato sauce and bacon bits. Add salt and pepper to taste.
Chop cabbage in 1/2-inch pieces.
Spray a large baking dish.
Layer in 1/2 of chopped cabbage, spread meat mixture over cabbage and top with remaining cabbage; pour tomato soup over top.
Cover with tin foil and bake at 350*F for 1-1/2 hours or until cabbage is tender.
ver high heat. Immerse cabbage leaves in water for 1 minute, or
ut of the head of cabbage as possible. Place in a