- Ground beef, 2 lbs
- 1 cabbage, large
- 2 cups rice, cooked
- 1 Tbsp. Olive oil
- ½ Medium sized onion, chopped
- 3 eggs, larges
- 3 cans of tomato soup
- 1 can of diced tomatoes
- 1 can of chicken broth
- ½ tsp. Garlic powder
- Salt and pepper
Bring a stockpot of water to a boil. Carefully add your cabbage using tongs. Turn the cabbage every few minutes.
As the cabbage gets done, pull off the leaves. Let the leaves drain in a colander or on paper towels.
Over medium heat, add oil to a cast iron. Cook the chopped until they are soft.
Next, in a large mixing bowl, place the ground beef and then add the eggs, garlic powder, salt and pepper, onions, and cooked rice. Mix ingredients with your hands.
Once the cabbage is cool enough to touch, fill with 1/3 cup of the beef filling. Fold each leaf first at the sides and then the edges and roll as needed. Your cabbage roll should completely cover your beef filling.
Place the cabbage rolls, seam down, into a lightly oiled 9×13 pan.
Set the oven to preheat at 325F.
While the oven is preheating, get out a medium sized bowl and add your broth, salt and pepper, diced tomatoes, and soup. Stir well.
Cover the cabbage rolls with the tomato and broth mixture.
Using tinfoil, cover the dish completely. Bake the Best Southern Cabbage Rolls for two hours at 325F. Allow the dish to sit for at least ten minutes before you serve.