Well, ok, I will post the cabbage rolls.
You take a head of cabbage, two if small, and cut the core out and boil it until it is soft enough to work with, usually ten to 15 minutes of boiling. Then use cold water to cool the cabbage.
Use regular long grained rice. 1 cup dry and two cups water. I wait for the water to boil, add the rice, return to a boil, stir with a fork, cover and reduce the heat all the way down to low, leave it covered so the steam will cook it for 20 minutes.
1. 1-2 heads cabbage.
2. 3 pounds ground chuck (if you use ground round it will be dry)
3. 3 eggs.
4. 1 can tomato sauce (8 ounce)
5. 1 can tomato soup (10 3/4 ounce)
6. 1 cup dry rice.
7. 2 medium/small onions
8. 1 # Bob Evans mild Italian sausage - original flavor.
9. 1 teaspoon salt
10. 1/4 teaspoon pepper
11. 1/2 teaspoon papricka (not hot)
12. 1 jar sour kraut
Start the cabbage cook as above, and cool, drain in a colander.
Cook the rice as above.
Make the meat mixture: Combine cooked rice, salt, pepper, papricka, beef, sausage, eggs in a large bowl. Chop the onions into small squares and add. Add 1/2 can of tomato sauce. Add 4-6 ounces of water, and squish with your hands until it is well mixed.
Use covered casseroles or a roaster, and take leaves of cabbage off the heads -- medium sized, not too large, and stuff them, wrapping the cabbage around the meat. And line them as you stuff them into a casserole.
Take the other 1/2 can of sauce and the can of soup, and mix in 1 sauce can of water and use to cover the cabbages.
I always make two kinds. The sour kraut type, just drain and rinse the sour kraut, put a little on the bottom of the casserole. Line cabbage roles up, and put the rest of the sour kraut on top.
Bake them at 325 for 2 hours.
Serve with mashed potatoes and corn. The tomato soup mixture makes a fine gravy.
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