Stuffed Cabbage

Serves 8-12

sharon luther

ingredients

1
Cut the core out of a large head of cabbage. Place the head of cabbage in a plastic bag filled with water in the microwave on high for 10 minutes. Pull off the leaves at each 10 minute interval. Repeat process until all leaves are separate, pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
2
In a pan, sauté onions an celery until translucent.
3
In a separate large bowl, combine the beef, rice, , celery/onions, and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
4
Put the unfilled leaves on the bottom of a large pot. Then, pile up the filled leaves, followed by the smaller unused leaves on top. Add the tomato soup, and enough water to cover. Place a plate on top to weigh it down. Cover and simmer over medium low heat for about 60-90 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)

Source: JACKI