Embedded Files
- 2 cups wild rice cooked
- 1 head cabbage leaves
- 1 pound ground pork
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 4 cloves garlic, minced
- 1 egg, slightly beaten
- 2 teaspoons salt
- 2 teaspoons dried dill weed
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon white sugar
- ~28 oz Condensed Tomato Soup
- Make rice.
- Sauté the garlic and half of the onions until translucent. Do not brown.
- In a medium mixing bowl, combine the ground pork, ground beef, cooked rice, onion, garlic, egg, spices, along with 2 tablespoons of tomato soup. Mix thoroughly.
- Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
- In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
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