Stuffed Cabbage

• 1 whole head cabbage (about 4 lb.)
• boiled water
• 1 large onion, chopped
• 1 1/2 lb. ground beef
• 1/2 lb. ground pork
• 2 eggs, beaten
• 1/2 c. cooked rice
• 1 (10 oz.) can condensed tomato soup
• 2 (15 oz.) cans tomato sauce (Del Monte)
• 2 tsp. Spatini
• 1 stick butter (1/4 lb.)

1. Remove core from cabbage.
2. Place whole head in a pot with boiling water. cover, cook 3 minutes or until softened enough to pull off individual leaves.
3. Cut thick center stem from each leaf. Chop remaining cabbage.
4. Saute onion in butter; add meat, rice, eggs and Saptini; mix thoroughly.
5. Place a heaping tablespoon of meat mixture on each cabbage leaf.
6. Tuck sides over filling while rolling leaf around filling.
7. Place half the chopped cabbage on bottom of a large pot or Dutch oven or pan (oven).
8. Fill with layers of the cabbage rolls.
9. Cover with remaining chopped cabbage. Combine tomato soup and tomato sauce, mix until smooth.
10. Pour over cabbage rolls.
11. Cover and bring to boiling.
12. Reduce heat and simmer 1 1/2 hours.
13. Serve cabbage rolls with the sauce.

head cabbage, water, onion, ground beef, ground pork, eggs, rice, tomato soup, tomato sauce, spatini, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=479765 (may not work)