Cabbage Rolls with Hamburger Filling in Tomato Sauce

• Produce

  • 1/2 tsp Garlic
  • 1 Sour cabbage, large

• Canned Goods

  • 2 cans Tomato soup

• Pasta & Grains

  • 2 cups Wild rice

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt

• Deli

  • 2 lbs Hamburger, lean

• Liquids

  • 1 cup Water

Found on thislilpiglet.net

Description

Ingredients

• 1 large sour cabbage
• 2 lbs lean hamburger
• 2 cups wild rice, cooked slightly underdone
• 1 tsp salt
• ½ tsp pepper
• ½ tsp garlic
• 2 cans tomato soup
• 1 cup water

Directions

• Preheat oven to 350 degrees F.
• Place cabbage in a sink of hot water for about 5 minutes.
• While the cabbage is soaking, mix the hamburger, spices and cooked wild rice together and set aside.
• Cut the stem out of the cabbage and unwrap some leaves. If they are large leaves, cut the leaf in half to make two cabbage rolls, smaller leaves will make 1 roll.
• Fill each leaf with hamburger filling, approximately 3 tbsps, roll the edge over folding in the sides as you go until fully rolled. Once complete you should have a roll approximately 1½ thick and 3 long, give or take. Trying to make the rolls uniform in size, continue until the hamburger filling is gone.
• Fill a 9X13 baking dish with cabbage rolls and 1 smaller baking dish for the extra rolls, cover with a single layer of leftover leaves laid out over the top to prevent drying out while cooking. Mix cans of tomato with 1 can of water then pour tomato sauce over the top just prior to cooking.
• Cook in the oven for 1 hour and 30 minutes covered with foil.