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1
Buy a medium head of cabbage,that is not firm.Remove core from whole head of cabbage with a sharp knife.Scald or par-boil the cabbage in boiling salted water.Remove and allow to cool before handling.Than remove a few leaves at a time,and trim down the the thick ridge on back of leaves to make it easier for rolling.
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2
Wash rice after partially cooked (cook about 10 minutes) in salted water,strain and run cold water through rice in strainer.At this stage rice is about half cooked.
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3
Chop and saute onion in butter until it becomes transparent.
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4
Combine with meat,eggs rice,and seasonings,mix well.
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5
Spread each leaf (on thick end) with the meat mixture to about 3/4 inch thickness,fold the two opposite sides and roll,starting with the thick end.
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6
Place rolls in buttered casserole dish and pour over cabbage rolls a can of tomato soup diluted and bake covered at 325 degrees for about 2 hours or until brown and tender.Check in about an hour to make sure tomato soup did not cook out add more if needed.After 2 hour check cabbage rolls for being done if still pink,cook and check every 15 minutes till done.
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7
These rolls may be cooked or baked in sauerkraut if perferred.
