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1
Cut core out of cabbage head and cover with water in a large stock pot.
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2
Bring water to a boil and boil cabbage until leaves begin to fall off the head with a little help from you.
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3
I stand at the stove and peel one leaf off at a time.
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4
Drain leaves.
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5
With a sharp knife thin out the veins along the spine of each cabbage leaf.
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6
Do not cut the vein out, just slice off the excess thickness.
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7
Mix together ground beef, rice, 1 can of tomato soup, eggs, minced onions, salt, pepper and not quite a 1/4 cup ketchup.
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8
Assemble cabbage rolls.
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9
Lay the leaf with the vein part towards you, put a little of the mixture on top of the vein, fold in the sides and then roll the leaf up.
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10
There is no set amount to put in each leaf because the size of the leaves vary.
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11
Place in roaster pan with the seam side down.
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12
I place the larger ones around the outside of the roaster.
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13
I also cut up the remaining cabbage in approximately 1 inch squares and place on top.
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14
Pour the remaining tomato soup (2 cans) over the top of the cabbage rolls.
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15
There is no measurement to this, but squirt ketchup over the rolls in a sporadic fashion.
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16
Not too much.
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17
Dont cover the entire top of the rolls.
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18
Kind of like if you were putting chocolate syrup over a sundae.
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19
But make sure you put enough on it because it adds the tang to the tomato soup.
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20
I would estimate about 1/2 cup.
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21
Next, pour a little more than 3/4 of a can of water (the soup can) over the entire mixture.
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22
Cover and cook for 1-1/2 hours at 350 degrees.
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23
If you make more than 2 pounds of ground beef, youll need to cook it longer.
