Unrolled Cabbage Rolls

By Jennifer Stevens

1 medium head cabbage (3-4Ibs)

3/4 cup diced onion

1/4 cup diced green pepper

1 clove garlic, chopped

1 1/2 lbs. ground chuck

1 cup uncooked, long-grain white rice

1 1/2 cups chicken broth

1 can tomato soup

1 large (150z) can tomato sauce

1 small (60z) can tomato sauce

3 eggs

1 Tbsp. butter

Melt butter in large skillet or saucepan; add onion, green pepper & garlic. Saute for 1-2 minutes. Add 1 cup of chicken broth and uncooked rice. Bring to boil. Cover and remove from heat. Meanwhile bring large pot of water to boil. Cut cabbage into wedges. Add to boiling water. Boil cabbage, until barely tender (about 4-5 minutes). Drain and allow to cool.

Combine ground chuck, eggs, small can of tomato sauce and rice mixture. Season to taste (I use 'is envelope of dry meatloaf seasoning, but good old salt and pepper will suffice). Mix well (using your hands work best).

Spray 13x9in baking pan or large casserole dish with non-stick cooking spray. Separate individual cabbage leaves (discard tough, inner pieces). Layer bottom of pan with half of the leaves. Spread meat & rice mixture evenly over cabbage. Top with remaining cabbage leaves.

Mix together tomato soup, large can of tomato sauce and remaining 'is cup of chicken broth. Pour over cabbage. Cover and bake at 350 for 90 minutes. Reduce heat to 325, uncover and bake for an additional 15-20min. Remove from oven and let cool, uncovered, for 10 minutes before serving.