Cabbage Rolls

1. 1

   Boil cabbage until just tender enough to core and separate leaves.

2. 2

   Thoroughly mix ground beef, salt, pepper, garlic powder, eggs, onion, rice and 4 tablespoons of soup.

3. 3

   Place 1/4 to 1/2 cup meat mixture in a cabbage leaf, folding leaf around meat to form a roll.

4. 4

   Cover the bottom of a Dutch oven or other large heavy pot with cabbage leaves and 1/2 can of sauerkraut.

5. 5

   Place rolls on top of sauerkraut.

6. 6

   Cover rolls with remaining 1/2 can of sauerkraut and any excess cabbage leaves.

7. 7

   Mix 2 cans of tomato soup with 4 cans water, 2 tablespoons vinegar and salt and pepper to taste. Bring to a boil.

8. 8

   Reduce heat and simmer 1 to 1 1/2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.