3 heads cabbage
8 lb. ground beef
6 eggs
3 c. rice
2 c. chopped onions
2 c. milk
2 Tbsp. salt
2 tsp. pepper
2 (18 oz.) cans tomato paste
4 cans tomato soup
6 cans water
2 Tbsp. brown sugar
Put cabbage heads in large pot, add water and 2 Tbsp. of vinegar
and cover.
Cook until leaves can be separated. Cool. Combine all ingredients,
except
tomato paste, soup, water and sugar.
Put large spoonful of mixture on cabbage leaf and roll. You may
have to cut away
a little of the hard stem on some cabbage leaves.
Place in electric roaster.
Continue until all meat is used. Chop remaining cabbage
over rolls. Combine the rest of the ingredients and pour over rolls.
If you are using a regular roaster place a layer of cabbage leaves
on the bottom of the roaster to prevent sticking.
Simmer on 150 degrees for 8 hours. Makes 80 rolls.
Can be frozen.
You can add prepared spaghetti sauce in place of some of the
tomato soup
or layer several ham slices on top of the cabbage rolls, to add
more flavor.
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