Cabbage Rolls for a Family Gathering

Nothing fancy...just plain & simple!

I made these for a Sunday dinner a while back.

The picture isn't the best but the food was great.

(Next time I make these I will have to take a better photo to post:)

I also make a few mini loaves without the cabbage for those who don't like the cabbage.

Cabbage Rolls for a Family Gathering

5 pounds ground beef

1 very large head of cabbage or 2 smaller heads

5 eggs

1/4 cup Parmesan cheese

1 tbsp. Watkins Ground Beef seasoning or Meatloaf seasoning

3 tbsp. chopped dried onion

1 tsp. pepper

1/2 cup ketchup

1/2 cup milk

1/2 cup jasmine rice (uncooked)

1 cup cracker meal or italian bread crumbs

SAUCE INGREDIENTS

2 cans tomato soup

2 soup cans full of water

16 oz. tomato sauce

6 tbsp. A-1 Steak sauce

2 tbsp. brown sugar

Heat a large pot of water to boiling.

Place head of cabbage in it for a few minutes to steam.

Remove cabbage from water & let cool a minute.

Remove cabbage leaves one at a time, trying to keep in whole pieces.

When needed, dip cabbage back in water to steam more leaves so that you can remove them easier.

When you have all the leaves removed then you are ready to mix the meat.

In large bowl, beat eggs, cheese, spices, onions, ketchup & milk.

Add rice & cracker meal or bread crumbs.

Add meat and mix well with hands.

Place a handful of meatloaf mixture on a cabbage leaf & roll up.

Place in a large greased pan and continue till all meat & cabbage is used up.

Next you need to mix up your sauce.

In a bowl, combine the tomato soup, 2 soup cans of water, tomato sauce,A-1, brown sugar and a bit of salt & pepper.

Pour this over top of the cabbage rolls.

Cover pan with aluminum foil and poke a few vent holes in the top.

Bake at 350 degrees for 2 -2 1/2 hours.

I always serve this with mashed potatoes so I can spoon some of the tomato gravy over the potatoes.

YUM!