(by Victoria Kertz)
1 head of cabbage
1 lb. “good” ground beef
1 white onion, chopped
1 c. cooked rice
1 large can of tomato soup
pinch of brown sugar
salt and pepper to taste
Preheat oven to 350 F.
Put cabbage in a large stock pot, covered with water.
(If you’re sensitive to smells, or have houseguests, pour a little vinegar into the water before adding the cabbage. It helps.)
Place over high heat, cover, and bring to a boil.
Lower heat to a gentle boil, and cook until leaves of cabbage soften.
Drain, set aside, and allow to cool.
Separate cabbage leaves and use a knife to remove the “vein” of each leaf, particularly the larger ones.
In a large mixing bowl, combine ground beef, chopped onion, cooked rice, salt and pepper.
Lay a cabbage leaf on a flat surface.
Take handfuls of the meat mixture to create large meatballs. They can vary based on the sized of the cabbage leaves.
Wrap the cabbage leaf around the meat mixture, one corner at a time. Not too tight, not too loose.
Place the stuffed cabbages in a large roasting pan, seam sides down. They can touch on the sides, but should not be put on top on one another.
Mix tomato soup and brown sugar.
Pour soup mixture over the cabbage rolls.
(Read Her V-Day Is Also A B-Day, the story that accompanies this recipe.)