*Ingredients
°1 savoy cabbage
°2 pound lean ground beef
°2 onions
°2 tbsp Bertolli canola or olive oil..
°1 c white or rice brown . . . and 2 cups of water3
°Eggland's Best Eggs
°1 1/2 teaspoons Morton's salt
°1 teaspoon of pepper
°2 cans of tomato soup
°2 small bottles (single servings) of tomato juice or vegetable cocktail . .like V8
°1 can or small carton of chicken broth
Remove the leaves from the cabbage by cutting off the tough part closest to the core.
Spray your large casserole dish or two small casserole dishes with cooking spray.
Put about 1/3 to 1/2 cup of meat mixture on bottom of foil and roll up. . the amount of meat varies depending on the size of the leaf. . repeat until all meat is used up.
In a large mixing bowl. . .blending tomato soup, juice also broth. . pour evenly over cabbage rolls. Cover with foil. . or the lid.
Baking cabbage rolls slowly at 325 for 2 h. . serving or cool on counter. .removing foil you'll have little bits of foil on your cabbage rolls wherever they touch..) cover with plastic wrap. .and refrigerate or freeze.
To reheat. .thaw first if frozen . .remove plastic wrap and cover with lid or foil. . and just reheat in the oven. . for about an hour.. at 325. . . or if desired, they can be reheated beautifully in the microwave during Sensor Reheat.
*Methods
In the bag where you brought your savoy cabbage home. . .place the cabbage in the freezer and leave to rest for 12 hours or overnight.. . .remove and thaw at room temperature. .that will take time. . so I often take it the day before I want to make the cabbage rolls. The leaves will be soft also to use without have to boil them.
In a small saucepan or microwave-safe covered dish. . .cook the rice. . let cool. The rice can be prepared the day before and stored in the fridge overnight.
Finely chop the onions and sauté slowly until golden. . .set aside to cool.
In a large bowl, break up ground beef, add salt, pepper, eggs, sautéed onions and rice. . mix until smooth. . use your hands.
Enjoy !
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