1 ½ cups + ⅓ cup tomato sauce or pasta sauce divided
1 can tomato soup 10.5 oz
Boil cabbage leaves about 2 minutes or until soft. Set aside to cool.
Preheat oven to 350°F.
Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone. Set aside.
Cook beef, pork (or turkey), onions, garlic & seasonings until no longer pink. Drain any fat. Add in rice, diced tomatoes, ⅓ cup of tomato/pasta sauce, salt & pepper. Stir in egg.
Mix tomato sauce and tomato soup in a bowl. Spread a very thin layer of the tomato sauce mixture in a 9×13 pan.
Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add ⅓ to ¼ cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. Repeat with remaining cabbage.
Pour sauce over the cabbage and cover tightly with foil. Bake 75-90 minutes. Let cool 15 minutes before serving.
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