field cabbage
Note: When I was a child this was one of my favorite
dishes that my mother prepared. It is Cabbage Rolls or Stuffed Cabbage
but my mother called it Filled Cabbage and my eight year old ears heard
"Field Cabbage". Thus I still call it Field Cabbage to this day. It is
best enjoyed in cooler weather.
Ingredients:
1 medium head of green cabbage
1.5 lb ground beef
2 eggs
1 cup of uncooked white rice (not the instant variety)
2 cans of condensed Tomato soup
Directions:
Place 2 inches in a large covered pot. Bring to a boil. Use a sharp
knife to take out most of the core of the cabbage. Place the head of
cabbage in the pot and bring this to a boil. Turn the cabbage every
minute or so. The steam will loosen the outer leaves. Remove these and
place on a plate to cool. Continue to turn the cabbage over and remove
any loose leaves. Remove and trim more core, if needed. When the leaves
are too small to remove, place remaining head on the plate with leaves
and rinse the pot for the next step. (Reduce dishes to be cleaned at the end
whenever possible and you will enjoy cooking moreso!
Make additional layers as needed. Coarsely chop the remaining cabbage
and sprinkle on top of the layers. If there is any remaining meat/rice
mixture then add this on top, also.
Pour both cans of soup on
the top of the layers. Add two cans of water. Cover and place on high
heat to bring to a boil. Immediately reduce heat to low and simmer for
two hours.
When the rice is tender the dish is ready. Serve with cornbread.
Note: This dish is even better the next day.
ingredients:
