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1
Preheat oven to 350F.
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2
Coat 9x13 pan and fill large cooking pan with water.
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3
Add a dash of salt.
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4
Bring to a boil.
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5
Remove core from cabbage.
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6
Put the cabbage in the boiling water w/ core removed side down.
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7
Cover and cook for ten minutes.
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8
Remove the cabbage head and drain in the sink.
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9
Remove the loose cabbage leaves.
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10
When you get to leaves that won't easily come loose, return to hot water and let it sit for about ten minutes.
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11
Continue this until all the leaves fully cooked.
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12
Do not discard the water.
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13
In a medium mixing bowl, add ground meat, soup mix, onion, garlic, oatmeal, egg and 1 teaspoon of the dry beef bullion and 1/4 cup of the water.
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14
Mix very well with your hands ensuring that all the ingredients blend together.
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15
Take a cabbage leaf and fill the center with the meat mixture.
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16
When the leaf is filled with the ground meat, fold over the top and sides and roll up.
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17
Place the cabbage roll in the roasting pan with the end of the leaf face down.
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18
Continue this until all the filling is used up.
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19
Cover the cabbage rolls with remaining cabbage leaves.
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20
Surround the cabbage with sliced carrots.
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21
Mix tomato soup and sauce together with 1 tablespoon beef bullion.
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22
Add 1 3/4 cups of water from the cabbage pot and 1 cup of milk.
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23
Mix until it is well blended.
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24
Pour the sauce over the carrots and cabbage rolls to about 1/2 inch from the top of the pan.
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25
If you have sauce left, save it to serve with the meal.
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26
Cover with aluminum foil.
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27
Place in center of oven and cook for 1 1/2 hours.
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28
It is done when you can insert a fork into the cabbage and it comes out easily.
