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1
In a large bowl add mix Chop Meat, Egg, and Salt and Pepper then add the Rice.
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2
Add one can of Tomato soup to chop meat mixture, mix well.
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3
Set mixture until ready to stuff the cabbage leaves.
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4
To prepare the Cabbage leaves - Boil water in a pot big enough to hold a head of cabbage.
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5
Then cut out the core of the cabbage and place the head of cabbage in the hot water then wait 2-3 minutes take out cabbage and start removing the outer leaves - set them aside.
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6
Repeat until all leaves are removed.
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7
Starting with the larger leaves place around 1/3 cup of the filler mixture in center of leave.
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8
Fold leave in half- Tuck in the left and right side of leave and then roll the rest of the way.
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9
Repeat until leaves or mixture is finished (as the leaves get smaller use less filler).
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10
If you cook on top of stove method- Line bottom of pot with any leftover un-stuffed leaves to prevent burning of stuffed cabbage.
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11
Then line pot with a row of stuffed cabbage and add some tomato soup.
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12
Repeat until you placed all stuffed cabbage in the pot.
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13
Cook on a simmer for around 1 1/2 hour.
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14
If you use the Oven or a Roasting Oven - Pre-heat oven to 375' - in a baking dish line stuffed cabbage in rows then add tomato soup for each row - Cook for 1 hour with a lid then remove lid and cook 1/2 hour more (except don't remove lid in the roasting oven).
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15
Enjoy.
