Ingredients:
1 head green cabbage, cut into bite-size pieces
1 pound ground beef
1 teaspoon salt1 teaspoon dried parsley
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
2 cups water1 cup white rice
1 (10.75 ounce) can condensed tomato soup
1 (32 ounce) container crushed tomatoes
Directions:
Boil cabbage in a stockpot until tender, 10 to 15 minutes. Drain well.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix salt, parsley, onion powder, and black pepper into ground beef.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Stir tomato soup and crushed tomatoes together in a bowl.
Preheat oven to 350 degrees F (175 degrees C).
Combine cabbage, seasoned ground beef, rice, and tomato mixture together in a bowl; transfer to a 9×13-inch baking dish.
Bake in the preheated oven until bubbling, about 45 minutes.
Footnotes:
This recipe uses a lot of sauce. If you like the traditional golumpki-version, you may want to reduce the amount of sauce. I happen to dislike the old family recipes that are very dry.
I put the brand names of the sauce in there, because it is my personal preference and love the flavor.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
source: allrecipes.com
