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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This derives from my mothers cabbage roll recipe. Rolling those darn things is too time consuming, so...I came up with this short, less labor intensive version, and best of all tastes the same! Easily can be doubled for a potluck pleaser Ingredients:
2 1/2 lbs ground chuck |
2 eggs |
2 cups instant rice |
2 tablespoons granulated garlic |
1 tablespoon ground black pepper |
1 green pepper, diced |
1 medium onion, diced |
1 green cabbage head, large, chopped into bite size pieces |
2 (28 ounce) cans campbell's tomato soup |
2 cups tomato juice or 2 cups bloody mary mix |
Directions:
1. mix first 7 ingredients and form into 1 meatballs.
2. In a roasting pan, coat the bottom of the roasting pan with some of the cabbage.
3. place meat balls ontop of cabbage.
4. put remaining cabbage on top of meat balls.
5. in a separate bowl, mix soup and juice or mix.
6. pour over top of mixture, spreading evenly with a large spoon.
7. bake, covered at 375 degrees on middle rack for about 1 to 11/2 hours until done.
8. gently stir before serving.
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