Ingredients list, stuffed cabbage

Method, continued

Even though I occasionally like sauerkraut, and I use cabbage when I make my stir fry dishes, I am not a fan of cooked cabbage. They are a staple of Eastern European cooking and also appear in some Asian countries. Typically, the include a meat, spices, vegetables, and grains such as rice or barley. Depending on which country’s cuisine, there may be additional ingredients or fewer, and they may be steamed, baked, boiled, or otherwise prepared. They are not unlike dolmas or sarmas of Mediterranean and MidEast cuisine, although those use grape leaves rather than cabbage leaves.

Stuffed Cabbage

2 envelopes instant tomato soup mix

1 envelope onion soup mix

1/2 [lb] ground beef [not sure if this should be cooked or not]

1/4 c uncooked instant rice

1 T water

Cabbage leaves, parboiled

1/4 tsp caraway seeds

1/2 c boiling water

Combine soup, ground beef, rice & 1 T water. Roll up in cabbage leaves. Place in skillet, seam side down. Blend in soup with boiling water, soup, caraway seeds. Pour over rolls. Simmer covered, basting occasionally for 20 min or until done.