Parboil cabbage in water until it is soft. Cut out the core and lay out 8 to 10 of the biggest leaves. Slightly undercook one-third of a cup to one cup of rice. Mix hamburger, rice, salt, pepper, diced onion, and egg together. Place a heaping tablespoon of the mixture in each leaf and wrap covering completely the meat mixture until it is all gone. Prepare a large casserole pan by placing a layer of tomato juice covering the bottom of the dish. Place the cabbage rolls in the dish along with any extra cabbage you would like to include. Pour the remaining tomato juice over the cabbage and rolls and cover with the casserole lid. Bake in a 350-degree oven for three to four hours.
Ingredients
Directions
Parboil cabbage in water until it is soft. Cut out the core and lay out 8 to 10 of the biggest leaves. Slightly undercook one-third of a cup to one cup of rice. Mix hamburger, rice, salt, pepper, diced onion, and egg together. Place a heaping tablespoon of the mixture in each leaf and wrap covering completely the meat mixture until it is all gone. Prepare a large casserole pan by placing a layer of tomato juice covering the bottom of the dish. Place the cabbage rolls in the dish along with any extra cabbage you would like to include. Pour the remaining tomato juice over the cabbage and rolls and cover with the casserole lid. Bake in a 350-degree oven for three to four hours.