Cook rice according to package directions. Let cool. Mix the rice mixture well and set aside.
Shave the ribs off the cabbage leaves and cut the leaves into 3 to 4 inch strips.
Pour some diluted tomato soup into the bottom of a roasting pan.
Layer about 1/3 of the cabbage followed with 1/2 of the rice mixture.
Layer with another 1/3 of the cabbage and generously pierce the cabbage leaves with a fork Pour about 1/2 of the remaining soup over the top of the cabbage and repeat the layer of rice and cabbage.
Pour the remainng soup over the top layer of pierced cabbage.
Bake covered in oven at 350F oven for 2 1/2 hours or until cabbage turn a golden color.
Ingredients:
1 medium cabbage, steamed
2 cans tomato soup, diluted with 2/3 can of water
1 1/2 lbs lean ground beef
1 medium onions, diced
1 small green peppers, diced fine
1 can tomato soup
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/8 teaspoon dill weed
1 1/2 cups rice
Steps/Methods:
Cook rice according to package directions. Let cool. Mix the rice mixture well and set aside.
Shave the ribs off the cabbage leaves and cut the leaves into 3 to 4 inch strips.
Pour some diluted tomato soup into the bottom of a roasting pan.
Layer about 1/3 of the cabbage followed with 1/2 of the rice mixture.
Layer with another 1/3 of the cabbage and generously pierce the cabbage leaves with a fork Pour about 1/2 of the remaining soup over the top of the cabbage and repeat the layer of rice and cabbage.
Pour the remainng soup over the top layer of pierced cabbage.
Bake covered in oven at 350F oven for 2 1/2 hours or until cabbage turn a golden color.
