Mom’s Stuffed Cabbage

Directions

1. Put all the meat in a large mixing bowl, add fine dice onion, salt and pepper, milk and rice and mix well. set aside.
2. Cut out core of the cabbage head and put in stock pot and add ½ cup of water. Bring to a boil then turn off heat and let sit for 15 minutes. Remove cabbage. Save liquid.
3. On your cutting board remove full size leafs of the cabbage. In the leaf put ¼ to ½ cup of meat mixture and roll. Kinda like rolling an eggroll. Repeat until filling is gone. Place finished stuffed cabbage into a pan and set aside.
4. In a 2 quart sauce pan saute the garlic and chopped onion in olive oil until golden brown. Add the can of tomatoes and cook for about 15 minutes.
5. Pour liquid on top of stuffed cabbage along with the can of soup and the saved water from the cabbage and cook for 1.5 to 2 hours.
6. Remove, place on platter and serve.