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1
Core cabbage and place stem side up in a bowl.
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2
Place in microwave and cook on high for 15 minutes.
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3
While cabbage is cooking, combine ground meats, rice, eggs, onion, salt and pepper in a bowl.
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4
When cabbage is done, stick a fork in the stem end and peel off individual cabbage leaves.
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5
Starting at stem end of leaf, place enough meat to fill lower leaf with space left on both sides.
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6
Fold bottom of leaf up over meat mixture, then fold over left and right sides; roll the rest.
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7
Place rolls in a single layer in a large oven-proof casserole dish.
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8
Cut remaining cabbage into wedges and lay on top of rolls.
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9
If you don't have ground ham or pork sausage, you can place a ham bone in the center of casserole.
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10
It will flavor the whole pot.
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11
Combine tomato soup, water, and bay leaf; pour over cabbage rolls.
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12
The rolls should be immersed.
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13
You can add more water if necessary.
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14
The rice will soak up the moisture.
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15
Place casserole dish on stove and bring to a simmer.
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16
Bake in 350 F oven for 1 1/2-2 hrs.
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17
Check level of sauce.
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18
Add water if necessary.
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19
Baste sauce over cabbage wedges occasionally.
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20
You can also cook these on the stove top.
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21
My mom always did, but I find it easier to control the simmer in the oven.
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22
DON'T let the cabbage rolls dry out!
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23
Serve with mashed potatoes or cooked noodles.
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24
NOTE: If making this in the crockpot, I would suggest using Minute Rice.
