Cut cabbage head in half.
In
n half, chop onion, chop cabbage, chop bell peppers.
brown
arge leaves from the cabbage. Reserve the remaining cabbage for another use
ntil ready to stuff the cabbage leaves.
To prepare the
For the stuffed cabbage, cook the lentils according to
ssen.
Cooking Cabbage:
This
ead of cabbage] 3/4
nto the crockpot and add cabbage.
8. Stir to combine
Remove core from cabbage, place cabbage head in steamer and steam
Add meat, spices, onions and rice and mix well with hands. Core cabbage.
Place in large pan of salted water.
Scald cabbage and separate leaves.
Cut vein and discard.
Roll meat in cabbage leaf and tuck inside. Place on a layer of extra cabbage. Brown bacon and mix with soup. Pour over stuffed cabbage.
Cook about 1 1/2 hours.
Remove hard core from cabbage and place head of cabbage in pot of
Cook cabbage leaves in boiling salted water a few minutes to soften; drain.
Combine beef, rice, onion, egg, salt and pepper with 2 tablespoons soup.
Divide meat mixture among cabbage leaves.
Roll and secure with toothpicks.
Place cabbage rolls in skillet and pour remaining soup over them.
Cover, cook over low heat about 40 minutes, stirring often, spoon sauce over.
Serves 4.
move outer leaves.
Return cabbage to boiling water, and repeat
Prep the cabbage: Bring a large pot of
Season ground beef with salt, pepper and beaten egg.
Mix in uncooked rice.
Brown butter; add onion, celery and parsley.
Add sugar, lemon and tomato soup.
You can use tomato juice.
Dip cabbage head in boiling water to loosen leaves.
Put one spoonful of meat mixture on leaf.
Roll lightly.
Cover with sauce.
Simmer 1 1/2 hours.
Boil cabbage 1/2 to 1 hour then remove all large cabbage leaves. Mix all other ingredients together. Put stuffing into cabbage leaves, fold sides of cabbage first then roll. Prepare roaster with foil on bottom, then put layer of extra cabbage on bottom. Place stuffed cabbage rolls into roaster. Take 2 cans of tomato soup, two cans of water, cooked together until smooth and pour over cabbage. Cook for 1/2 to 1 hour. Add 2 cans of tomatoes over top and cook 1/2 hour more.
Mix 2 tablespoons of soup with rest of ingredients.
Divide mixture among cabbage leaves.
Fold in sides.
Roll up and secure with toothpicks.
In skillet, place rolls seam side down.
Add remaining soup.
Cover; simmer on low 40 minutes.
Every 10 minutes, spoon sauce over rolls.
until soft enough to roll.
Drain and reserve liquid
minutes.
Core the cabbage and place in a large
salt and pepper.
Cut cabbage core head out.
Boil