Mammaw’s Cabbage Rolls

Remove the core from the head of cabbage and place cabbage in a microwave safe bowl covered with Saran Wrap. Microwave on high for 4 minutes (this makes the cabbage leaves easier to work with!)

Meanwhile, brown the ground beef over medium heat. Once the meat is browned, drain off the fat. Add the cooked rice, can of diced tomatoes and chopped onion to the meat and stir it all together. Heat until onions are softened then remove from heat.

Peel off a cabbage leaf being careful not to tear. Add a portion of the hamburger mixture to the center of the cabbage leaf and then roll the leaf up, tucking the ends under. Place cabbage rolls in a large pot. Repeat this process until the cabbage and filling mixture is used up. Stack the cabbage rolls on top of one another in the pot if necessary.

Pour the 64 ounce container of tomato juice over the rolls and make sure they are all coated well in juice. Add salt and pepper to taste.

Bring the pot to a boil. When it boils, the juice will have thickened. So give it a stir before reducing temperature to low and simmering, covered for 45 minutes – 1 hour.

*A great (and quick) alternative to white or brown rice is a packet of Lipton Spanish Rice. If you use this, just prepare it according to package instructions.

**These cabbage rolls are also delish in a slow cooker. Prepare the cabbage rolls as listed above but place them and the juice in the slow cooker on high for 4 hours.