Cabbage Rolls

• 1 head cabbage, cored
• 1 pound ground beef
• 1 small onion, finely chopped
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 egg, beaten
• 1/2 cup rice
• 1 clove garlic, minced
• Salt and freshly ground black pepper
• Sauce:
• 2 cans tomato soup
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• 1 tablespoon flat leaf parsley, chopped
• 1/4 teaspoon crushed red pepper
• Salt and freshly ground black pepper
• Water

1. Remove leaves from cabbage and blanch in boiling water for a few seconds until pliable. Drain. Combine ground beef, onion, basil, oregano, egg, rice, garlic, salt and pepper. Shape into oblong patties and place in cabbage leaves. Roll up and secure with toothpicks.
2. Place a few cabbage leaves in the bottom of a large saucepot. Place cabbage rolls on cabbage leaves. Do not crowd. Place another layer of cabbage leaves on top of cabbage rolls. top with another layer of rolls. Continue to layer ending with leaves. Add tomato soup, basil, oregano, parsley, garlic, red pepper, salt and pepper. Add water up to 3/4 of rolls. Simmer for 2 hours, stirring very gently occasionally. Serves 6.

cabbage, ground beef, onion, dried basil, dried oregano, egg, rice, clove garlic, salt, tomato soup, basil, oregano, clove garlic, flat leaf parsley, ubc, salt, water

Taken from www.epicurious.com/recipes/member/views/cabbage-rolls-50084345 (may not work)