Entree-Beef: Stuffed Cabbage Rolls

From Shelly Carey

Ingredients:
1 medium to large cored head of cabbage
2 eggs
2 teaspoons salt
4 cans (10 ¾ oz each) tomato soup, divided
2 cups prepared white rice (1 1/3 cup water, 2/3 cup rice, 2/3 tsp. salt, 2 tsp. butter)
2 lbs. uncooked ground chuck (for healthier version substitute ground turkey)
2 cups diced Spanish, Vidalia or sweet onion

Directions:
Place the head of cabbage in large kettle of water. Boil to soften and separate leaves.

In a bowl, mix together the eggs, salt, 1 can tomato soup, prepared rice, ground chuck and diced onion.

Spread the second can of tomato soup into the bottom of a 15X10X2-inch dish. Place approximately 1/3 to 1/2 cup of the meat-mixture into each cabbage leaf. (An ice cream scoop may be used for convenience).

Fold the cabbage leaf to secure the meat mixture (like a burrito), and place folded-side down, right next to each other in pan. Cover cabbage rolls with the remaining two cans of tomato soup. Cover pan with aluminum foil. Bake in 350 degree oven for 1 hour.

Note: You may want to line your oven with aluminum foil to avoid a mess, in case the liquid boils over. These also freeze well for later use.