1 large head cabbage
1 1/2 lb. hamburger
1 diced onion
1 diced green pepper
1/4 tsp. garlic salt
1 1/2 c. uncooked rice
dash of salt and pepper
dash of sugar
box of toothpicks
1 Tbsp. parsley
2 cans tomato soup
Cut core around head of cabbage, then bring cabbage to
boil in large pan of water on the stove. Boil in water, then
for about 20 minutes until cabbage is tender (poke with fork)
while cabbage is boiling. Mix in large bowl everything but
soup and rice. Cook rice according to package directions and
then add to bowl of other ingredients. Mix real well. In pan
you will cook rolls in, put 2 cans of tomato soup and 2 1/2
cans water. Mix well.
After cabbage is done, drain in strainer for approxi-
mately 2 minutes. Take off all loose leaves of cabbage (try
not to tear any). Make little balls of meat mixture about the
size of a golf ball, maybe a little bigger, but not much. Roll
meat ball in one leaf of cabbage. Fold sides of cabbage roll
up or under and pin with 2 toothpicks so cabbage stays closed
so meat won't fall out. Add rolls one at a time, to tomato
soup, then cook on stove for 1 hour and 15 minutes. Lid on pan
for one hour and off for last 15 minutes. Check occasionally
so rolls don't stick. DO NOT STIR. Be sure all rolls are in
mixture of soup. If cooking in oven, heat oven to 350 degrees and
cook for 1 1/2 hours with lid.
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