Mrs Galumpki'S Stuffed Cabbage Rolls

1. 1

   In a medium saucepan, bring water to a boil.

2. 2

   Add rice and stir.

3. 3

   Reduce heat, cover and simmer for 20 minutes. Or use your rice cooker.

4. 4

   Prepare the cabbage leaves according to Recipe #305376. Remove the tough stem and ribs. It is okay to use a large leaf patched up with a smaller leaf. Save the center of the cabbage and chop it up to use as a bed in your pot.

5. 5

   Combine the meat, cooked rice, onion, egg, salt and pepper in a bowl.

6. 6

   Stir in half can of tomato soup and mix well.

7. 7

   Put about a scant 1/4 cup of filling in each leaf.

8. 8

   Roll them up from the stem end folding the sides in so the filling does not fall out.

9. 9

   Do not roll too tight, just snug.

10. 10

    Use a toothpick to keep them from unrolling in your pot.

11. 11

    In a large wide pot, add the remainder of the cabbage, chopped up.

12. 12

    This is the bed the little rolls will lay on.

13. 13

    Add 1/2 cup tomato juice to the bed.

14. 14

    Line up the cabbage rolls on top (It is okay to double stack them if you need to).

15. 15

    Mix the rest of the soup with the drained stewed tomatoes and pour over the rolls.

16. 16

    Put a lid on the pot and cook on medium heat until the pot boils.

17. 17

    Lower heat and continue cooking for 50 to 60 minutes longer until the cabbage leaves are very tender.

18. 18

    Keep the heat on low.

19. 19

    Keep the rolls warm in your crock pot if you like.

20. 20

    Option; bake them in a 325 degree Fahrenheit oven, tightly covered, for two or three hours after being brought to the boil.

21. 21

    Check for tenderness of the cabbage leaves.

* Per serving · 4 servings · Values may vary.