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1
In a medium saucepan, bring water to a boil.
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2
Add rice and stir.
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3
Reduce heat, cover and simmer for 20 minutes. Or use your rice cooker.
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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.
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5
Combine the meat, cooked rice, onion, egg, salt and pepper in a bowl.
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6
Stir in half can of tomato soup and mix well.
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7
Put about a scant 1/4 cup of filling in each leaf.
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8
Roll them up from the stem end folding the sides in so the filling does not fall out.
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9
Do not roll too tight, just snug.
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10
Use a toothpick to keep them from unrolling in your pot.
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11
In a large wide pot, add the remainder of the cabbage, chopped up.
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12
This is the bed the little rolls will lay on.
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13
Add 1/2 cup tomato juice to the bed.
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14
Line up the cabbage rolls on top (It is okay to double stack them if you need to).
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15
Mix the rest of the soup with the drained stewed tomatoes and pour over the rolls.
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16
Put a lid on the pot and cook on medium heat until the pot boils.
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17
Lower heat and continue cooking for 50 to 60 minutes longer until the cabbage leaves are very tender.
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18
Keep the heat on low.
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19
Keep the rolls warm in your crock pot if you like.
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20
Option; bake them in a 325 degree Fahrenheit oven, tightly covered, for two or three hours after being brought to the boil.
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21
Check for tenderness of the cabbage leaves.
