6 cans(14 oz.) Wolfgang Puck tomato basil bisque soup
salt, pepper, parsley
Instructions
Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 5-10 minutes, or until softened enough to pull off individual leaves. You'll get about 18 leaves. Save the ratty outer leaves to line the bottom of a large pot so your stuffed cabbage doesn't stick.
When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through. Lay the leaf flat with the thick center sticking up. Run the paring knife through it - thin it out.
Cook enough rice to make 1-2 cups cooked rice. Let cool down.
Saute the onions - put aside. Saute the garlic - put aside. Mix the onions, garlic, rice, salt, pepper - a little parsley with both meats. I just eyeball the seasoning. If you like more pepper add more. If you are using HOT sausage then I wouldn't go overboard. Look at the mix - decide if you want more rice or not. I like more meat than rice.
Place about 1/2 cup of meat on each cabbage leaf. More or less depending upon size of leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.
Line the bottom of a large dutch oven or pot w/the leftover(outer) cabbage leaves. Pour in 1 can of soup. Now place your cabbage rolls in - tuck them in next to each other. Cover with remaining cans of soup until they are nearly submerged. Cover - bring to a boil - reduce to a simmer for about 45 min to 1 hour. Lift one out - unroll to check if done.
Don't forget some good bread with butter to sop up the juices!!
Originally Submitted
1/30/2012
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