My Family's Stuffed Cabbage Rolls

Total Time: 2 hrs 40 mins Preparation Time: 40 mins Cook Time: 2 hrs

Ingredients

• Servings: 20
• 1 large heads of cabbage (very large) or 2 medium heads of cabbage
• 1 1/2 lbs ground beef (i use 80% lean, it has better flavor)
• 4 tablespoons butter
• 1 1/2 cups raw rice (best to cook rice as beef and cabbage are cooking)
• salt & pepper
• 3 (10 1/2 ounce) cans condensed tomato soup
• 2 (28 ounce) cans diced tomatoes (any variety) or 2 (28 ounce) cans crushed tomatoes (any variety)
• 10 slices bacon (approx)
• 1 (16 ounce) package sauerkraut (in glass or plastic package) (optional)

Recipe

• 1 oven at 350ºf.
• 2 i use a large 8 qt covered enameled cast iron pot for the cabbage rolls.
• 3 number of rolls depends on size of your cabbage leaves.
• 4 core cabbage and submerge in boiling water.
• 5 partially cover pot and boil until leaves start to separate.
• 6 put rice on to cook, using whatever method you use.
• 7 meanwhile, brown beef in butter 'til pink is gone.
• 8 put meat and juices into large bowl.
• 9 when rice is done measure out 1 1/2 cups(or less if you prefer) and mix with beef.
• 10 if you want to add some garlic and/or onion powder, or more rice, do so at this point. salt and pepper to taste.
• 11 remove cabbage from water and drain.
• 12 peel of outer, large leaves and lay on paper towels to drain.
• 13 when cool enough to handle, trim outside of any thick ribs.
• 14 lay a cabbage leaf so the outer part of the leaf is down. leaf should look almost like a shallow bowl.
• 15 put heaping spoonful of beef/rice mix onto leaf and roll up egg-roll style.
• 16 layer pan with pieces of cabbage cabbage not being used for rolls.
• 17 spread some of tomato sauce mix and top with cabbage rolls.
• 18 tightly pack the rolls together.
• 19 add a bit more sauce and continue layering in this manner until pot is filled.
• 20 top all with more cabbage leaves, remaining sauce and strips of bacon, in that order.
• 21 cover pot and bake for at least 2 hours.
• 22 to check for doneness, carefully lift lid and poke a roll with fork.
• 23 if tender, they are done.
• 24 notes:.
• 25 if all are not eaten, cool completely and freeze in packages.
• 26 you can vary this by using pizza and/or pasta sauce, preferably without cheese.
• 27 you can also drain and rinse a large can of sauerkraut and layer between layers of rolls.