Cabbage Rolls


16-18 large cabbage leaves
1 1/2 pounds lean ground beef
3/4 cup white rice, uncooked
3/4 large onion, chopped
1 clove garlic, minced
1/2 teas salt and pepper or to taste
1/4 can Tomato soup
or 1/2 can Tomato sauce
Garlic powder, to taste
Onion powder, to taste
1 Tbs. Parsley, crushed
2 Tbsp Worcestershire
1 large egg, lightly beaten



Fill a large stockpot with water, bring to a boil. Take a paring knife, remove the core from the cabbage. Add the cabbage into the pot facing the core down. Turn the heat to medium-low. Boil for 8 to10 min. Slowly pull off leaves and place them to drain.
While cabbage is boiling mix the rest of the ingredients together.
Gently remove the cabbage leaf and put the meat mixture in the leaf and roll them up. Once rolled, put the seam side down

Stove Top Method:
In a big stock pot, place tomato sauce in the bottom of pot. Place cabbage rolls seam side down. Pour V-8 or tomato juice on top, cover. Cook on top of stove on med-low for 1 hr or until meat is done

Oven Method :
Preheat oven to 350° F.
Coat a 9″x13″ pan with cooking spray. Place 1/2 of the tomato sauce in the bottom of the baking dish. Place the cabbage rolls, seam side down. Top with remaining sauce. Cover with foil.
Bake for 90 minutes or until cabbage is tender and meat is cooked.