1 Large Pasta or Stock Pot for boiling the cabbage
1 9x13 Baking Dish
FOR THE CABBAGE ROLLS:
1lbGround BeefI use 80/20
dashGarlic Powderor more to taste
Any Leftover Cabbagefinely chopped
FOR THE TOMATO SAUCE:
2cansCampbell's Condensed Tomato Soup
Salt & Pepperto taste
Preheat oven to 350 degrees and bring water to a boil in a large pasta or stock pot.
Whisk together the tomato soup, water, salt and pepper. Add 1/2 to the bottom of a 9x13 pan and set aside.
Trim around the core of the cabbage, peel off any loose leaves and place into boiling water. As each leaf begins to loosen, remove with tongs to a towel to drain. Continue until all viable leaves are removed. Reserve the tighter center leaves. Allow all to cool.
Combine the ground beef and all filling ingredients. Take the reserve tighter leaves, discard the core and finely chop, adding to the ground beef mixture. Stir well to combine.
Place each cabbage leaf on your work surface and add the filling. Do not overfill or they will explode as the liquid begins to boil. Assemble like an egg roll and place into sauce lined pan. Continue until all viable leaves are used and/or you run out of filling.
Top with the remaining sauce. Cover with foil and bake for one hour.
Remove the foil and bake for an additional 30 minutes. Serve with mashed potatoes, rolls or bread and enjoy!