Rice Stuffed Cabbage
|Rice||1⁄2 Cup (8 tbs)|
|Ground beef||1⁄2 Pound|
|Pork sausage||1⁄2 Pound|
|Worcestershire sauce||1 Tablespoon|
|Dried thyme||1⁄2 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Dried tarragon||1⁄4 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Cabbage leaves||16 Large|
|Canned tomato soup||10 1⁄2 Ounce|
|Canned tomato paste||6 Ounce|
Cook rice according to package directions.
Combine rice and next 11 ingredients, mixing well; cook over medium heat in skillet until meat is brown and onion is tender.
Cook cabbage leaves in boiling salted water 5 to 8 minutes or until just tender; drain.
Place 3 tablespoons of meat mixture in center of each cabbage leaf; fold sides over meat mixture, and roll ends over, forming a rectangular roll.
Fasten the cabbage rolls with wooden picks.
Combine tomato soup, tomato paste, and bay leaves in a Dutch oven, stirring well.
Bring to a boil over medium heat.
Reduce heat to low; place cabbage rolls in tomato mixture, spooning mixture over rolls.
Cover and simmer 1 1/2 to 2 hours.
Remove bay leaves from mixture.