Stuffed Cabbage

Servings: 12

Notes:  This recipe was given to me by my mother, Ruth Apap.

Ingredients:

1 pound cooked rice
1 1/2 pounds ground beef
1/2 pound ground pork
1 large cabbage
3 cans tomato soup
1 medium onion, diced
2 tablespoons butter
1 can tomato juice
1/2 pint sour cream
1/2 stick butter
salt and pepper, to taste

Instructions:

1. Cook the rice if not already cooked. Drain the cabbage and let cool.

2. Place cabbage into a large pot of boiling water and cook until slightly tender.    Drain the cabbage and let cool.

3. Brown the onion in butter, add the meat and cook until done.  Mix meat and rice together in a bowl.

4. Peel each leaf off of the cabbage and spoon the meat-rice mixture onto the leaf and roll up.  Place each roll into a roasting pan that has tomato juice, just enough to cover the bottom of the pan.

5. When all the cabbage is rolled up, pour tomoato soup over all of the rolls and mix 1/2 pint sour cream and pour over tomato soup.  Slice 1/2 stick of butter over the top of the sour cream.

6. Bake for 1 hour or until cabbage is tender.