- 1 large cabbage
- 2 pounds lean ground beef
- 2 medium or large onions
- 2 tablespoons canola or olive oil
- 1 cup white or brown rice and 2 cups water
- 3 eggs
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 2 cans tomato soup
- 2 small bottles (single serving) of tomato juice or vegetable smoothie (e.g. V8 juice)
- 1 can or small carton of chicken broth
Place it in the bag you brought the kale home in, place it in the freezer and let it sit for 12 hours or overnight. Remove and let thaw at room temperature. It takes a while, so I often take it the day before making the cabbage rolls. The leaves are soft and easy to use without the need for cooking.
Cook the rice in a pot or covered microwave dish.Let cool down. The rice can be prepared the day before and stored in the refrigerator overnight.
Finely chop the onion and slowly fry until golden brown. Let cool down.
In a large bowl, crumble the minced meat, add salt, pepper, eggs, onions and rice. Mix with your hands until a homogeneous mass is formed.
Remove the cabbage leaves by removing the leathery part closest to the core.
Spray a large baking dish or two small baking dishes with cooking spray.
Place about 1/3-1/2 cup of the meat mixture on the bottom of the foil and roll up. . The amount of pulp varies depending on the leaf size.. Repeat until all the meat is used up.
In a large bowl, combine tomato soup, juice and stock. Pour evenly over the cabbage rolls. Cover with cling film or lid.
Slowly cook the cabbage rolls at 180 degrees for 2 hours. Serve on the counter or store in the refrigerator. Remove the foil (otherwise there will be bits of foil left on the cabbage rolls wherever they come into contact). Cover with cling film and store in the fridge or freeze.
To reheat – if frozen, thaw first.Remove the plastic wrap, cover with a lid or aluminum foil, and simply heat in the oven at 325 for about an hour.
Enjoy your meal
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