Stuffed Cabbage Rolls 1 pound of ground chuck 1 cup of rice Salt, pepper to taste 1 Cabbage, cored 1 can of diluted Campbell's tomato soup 1 can of Hunts tomato sauce

Put cabbage in hot water and boil for a few minutes, then separate your leaves and make your rolls with meat and rice mixture inside cabbage. Fasten with toothpick. Mix the soup and sauce and pour over cabbage in a 4 quart pan, covered, medium heat for 1 to 2 hours.

Stuffed Cabbage Rolls 2

1 pound of hamburger
1 pound of pork sausage
1/3 cup of uncooked instant rice
1 medium onion, chopped
Salt & pepper to taste
1/8 teaspoon of garlic salt
1 can of tomato sauce (15 oz.)
1 teaspoon of sugar
1/2 teaspoon of lemon juice
1 tablespoon of cornstarch
1 tablespoon of water
12 cabbage leaves

Cover cabbage rolls with boiling water. Cover and let stand until leaves are limp, about 10 minutes. Remove leaves; drain. Mix hamburger, pork sausage, rice, onion, salt, pepper, garlic salt and 1/2 of tomato sauce. Place hamburger mixture in each cabbage leaf, roll up, tucking all sides under. Place cabbage rolls seam side down in ungreased baking dish. Mix remaining tomato sauce, sugar and lemon juice. Pour over cabbage rolls. Cover and bake at 350ºF. for 45 minutes. Mix cornstarch and 1 tablespoon water in saucepan. Stir in liquid from cabbage rolls. Heat to boiling, boil 1 minute. Serve sauce over cabbage rolls.