Sunday, September 7, 2008

Polish Cabbage Rolls

1 large cabbage
1/2 cup rice
2 large chopped onions
2 eggs
2 tbsp. butter
2 lb. mixture of ground beef and pork
15 oz Hunts tomato sauce with tomato bits
1 tsp salt
2 cans tomato soup
1 tbsp ketchup
1 tbsp vinegar

Pre-cook rice about half way. Brown onions in butter.
Take out core of cabbage and place in boiling water
for several minutes
or freeze the cabbage head overnight, let thaw and
remove the leaves.
Place ground meat into large mixing bowl.
Add the rice, eggs, half of the fried onion, salt and
mix thoroughly.
Add tomato sauce and soup, ketchup, and vinegar to the other half of the onion
in the same pan.
Stir well and simmer for a few minutes.
While sauce is simmering take cabbage out and
the leaves.
Put 2 tablespoons of meat mixture into each individual
abbage leaf and roll up. Chop remaining cabbage and
put half in bottom of pan and top of rolls.
Put the rolls into a small roaster.
Pour sauce over them and cover with foil.
Bake 2 or 3 hours at 350 degrees.

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