Also known as cabbage rolls or stuffed cabbage. This is one of the few ethnic dishes that I remember from my childhood. There are a number of variations ( i.e. raisins in the filling or a crushed tomato sauce) but I kept this one simple, using the tomato soup that I remember for the sauce .
Head of cabbage
1 pound of hamburger
1 small onion, diced
1 cup of cooked white rice
1 tsp. kosher salt
1/4 tsp. freshly ground pepper
1 can of tomato soup
1. Bring a pot of salted water to a boil. Core the head of cabbage. Remove any damaged outer leaves. Peel off about 8 or 9 leaves. Trim the thick vein on the outer part of the leaves. Plunge them into the boiling water for a couple of minutes until they soften. Drain and set aside on paper towels.
2. Put the hamburger, onion, cooked rice, egg, salt and pepper and a couple of tablespoons of the tomato soup into a bowl and mix well.
3. Put a lump of filling on each cabbage leaf and roll it into a neat little package. You should have enough filling for 8 or 9 rolls.
4. Place the rolls in a sauté pan or a heavy bottom pan that can go from stove top to oven. Cover the rolls with the tomato soup and just enough water to rinse out the can. Bring to a boil on the top of the stove. Cover and put in a 350 over for about 35 to 40 minutes.
If any of my cousins are reading this, this tastes like what we used to have when we were kids!