P. Powel
“This is a family recipe that goes back more than 80 years. I have made modifications to this recipe to enhance the taste and flavor. These cabbage rolls freeze well.”
Ingredients
- 1 large savoy cabbage
- 2 pounds lean ground beef
- 2 medium to large onions
- 2 tablespoons canola or Bertolli olive oil .. or even butter is fine
- 1 cup white or brown rice. . . and 2 cups water
- 3 Eggland’s Best eggs
- 1 1/2 teaspoons Morton salt
- 1 teaspoon pepper
- 2 cans tomato soup
- 2 small bottles (individual serving sizes) tomato juice or vegetable cocktail . .like V8
- 1 can or small carton chicken broth
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