Cabbage rolls

• 1 large green cabbage
• 1 lb. hamburger 
• 1 lb. bacon, chopped fine
• 1 cup Minute Rice
• 1 large onion
• salt and pepper to taste
• 2 cans campbell's tomato soup, condensed

How to make it

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• First soften the cabbage leaves. Put a large stock pot of salted water on high heat. Carefully cut about two inches of the base of the cabbage core out. I usually make a square incision around the core and then cut corner to corner of the square and lift the pieces out. This will enable the leaves to be peeled off easier once they are steamed. Immerse your cabbage gently in the water (you can do this right away before the water gets boiling) and then once the water starts to boil vigorously turn the heat down to medium. As the leaves on the outside of the cabbage get steamed and go limp, gently pull them out of the pot and lay them on a clean tea towel to cool. When the leaf is cool, get a sharp paring knife and shave the majority of the thick vein of the leaf off so there are no hard bits at the end.
• While the leaves are cooling, cook rice, then brown the hamburger, bacon and onion together. Add cooked rice and season to taste with salt and pepper. Let cool.
• Once you have your leaf prepared, put a good sized spoonful (maybe two tablespoons worth depending on the size of the leaf) of the meat mixture near one end of the leaf. Fold in sides of leaf and then roll up. Pack cabbage rolls close together in a greased casserole dish. Mix and heat 2 cans of tomato soup in a saucepan with about 1 1/2 cans of water and pour over cabbage rolls in dish. Cover and cook at 325F for 2 hours. Enjoy!

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