Mom's Cabbage Rolls

1 large head of cabbage

1 pound of ground chuck

1/2 pound of ground pork

1 large yellow onion, finely chopped

1 cup of cooked instant rice

1/4 cup of brown sugar

2 small eggs

3 cans of Campbell’s tomato soup

1 tsp of salt

1 tsp of freshly ground black pepper


INGREDIENTS

Core the cabbage.

Place the cabbage in a large pot and cover with water.

Bring water to a boil and cook the cabbage until the leaves are tender.

While the cabbage is boiling remove the tender leaves and set aside in a large bowl until all you have left is the small center of the cabbage.

Let the leaves cool down before handling.

Mix together the beef, pork, onion, rice, sugar, eggs and 1 can of tomato soup.

Season with salt and pepper.

Line the bottom and sides of a large roasting pan with some of the torn pieces of cabbage and the remaining center of the cabbage to prevent the bottom from burning.

Place a hand full of the meat mixture in a leaf and roll tucking in the sides.

Place in the roasting pan.

Continue until all the meat is used up.

Mix the remaining tomato soup with 1 cup of water and pour over the rolls.

Top the rolls with the remaining cabbage to prevent the top from burning.

Pre-heat the oven to 350 degrees.

Cover and cook for 1 hour and 30 minutes.
Serve with extra tomato soup if needed.