Cabbage Rolls

This is a recipe for making and freezing.
It is a German / Mennonite special.

Yield:
8 individual casseroles
Category:
Beef
Cuisine:
German

INGREDIENTS:

    • 10 pounds lean hamburger meat
    • 10 large onions, finely chopped
    • 10 eggs
    • 8 to 10 cups of cooked rice (preferably brown basmati)
    • 10 carrots - peeled and roughly grated
    • Salt and pepper to taste
    • 8 to 10 large cans of Hunt's Tomato sauce (680 ml)
    • 1 litre whipping cream
    • 2 cans of Campbell's tomato soup
    • 6 large cabbages

DIRECTIONS:

  1. In a large stock pot, bring water to boil to cover 3 cabbages. Boil or about 15 minutes. Place cabbages in cold water and peel off all soft layers. Return hard centers to water to boil for another 10 minutes or so. Place all leaves in a large bowl and repeat the process with the other 3 cabbages.
  2. Mix the meat, onions, carrots, eggs, salt and pepper in a large steel bowl. Mix the tomato sauce, tomato soup and cream.
  3. Fold balls of meat into a cabbage leaf. Close the leaf around the meat. If you have used a small leaf, cover with another leaf.
  4. When you have filled two large casserole dishes with about 16 cabbage rolls, cover generously with the tomato mixture (4-5 ladles).
  5. Bake at 400 degrees for 1 hour. Cover with aluminum foil and bake for another hour. Cool.
  6. Fill ziplock plastic containers with 2-3 rolls per person in the household and freeze.
  7. This recipe fills about 8 casserole dishes. You can easily revi

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