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.
