Cabbage Rolls

Submitted by Ray Tumlinson, Building and Planning


1 head of cabbage
1 pound ground beef
1/2 pound ground pork
1 cup cooked rice
1 small onion, diced
2 cloves garlic, minced
2 tablespoons fresh parsley
1 egg
1-1/2 tablespoons cajun seasoning
1 14.5 ounce can diced tomatoes
1 10.75 ounce can condensed tomato soup, undiluted
Salt and freshly ground black pepper
Sour cream
Minced chives


Preheat oven to 350 degrees.

Remove core of cabbage with paring knife. Discard outermost leaves. Wilt cabbage by boiling it in salted water for 10 to 15 minutes. You will need 10 to 12 leaves. Carefully shave off the thick center vein at the bottom of each leaf.

Meanwhile, in large mixing bowl, combine beef, pork, rice, onion, garlic, parsley, egg and Cajun seasoning. In another bowl, combine diced tomatoes and tomato soup. Season to taste with salt and pepper. Lay a leaf of cabbage on your work surface. Form a portion of the meat mixture into a log about 1-1/4 inches thick and 2-1/2 inches long, and place it near the bottom of the leaf, where you shaved the vein. Fold the two sides of the leaf over the ends of the log, and then roll up from the bottom. Arrange in a single layer in a baking dish, seam-side down. Repeat until you run out of meat filling. Pour the tomato sauce mixture over and around the cabbage rolls and cover baking dish tightly with foil.

Bake cabbage rolls for about 1 hour, or until internal temperature reaches 160 degrees. Serve with sour cream and chives.