Polish Cabbage Rolls

Polish Cabbage Rolls

-Recipe based on my Mother's recipe

Makes about 15 rolls 

1 large sweet onion, chopped
3 garlic cloves, crushed
1/2 c. instant rice, uncooked
1 1/2 lbs. ground beef, uncooked
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
1 Tbsp. parsley
1 egg
1 c. tomato soup, or chopped stewed tomatoes

2 cans tomato sauce
2 cans tomato soup
1 large head of green cabbage

Prep: Remove the stem of the head of cabbage and then place it in a pot of water to begin simmering.
Simmer the cabbage while preparing the other ingredients.  Allow the leaves to become tender enough to roll without breaking.

1.  In a large pan, saute the onion and garlic until tender.  Set aside to cool.
2.  In a large bowl, add the onion and garlic with the uncooked beef and rice.  
3.  Add the spices, egg, and tomato soup.  Mix well. 
4.  Prepare the cabbage leaves by cutting off any of the thick vein pieces and laying them flat.  
5.  Scoop 1/4 to a 1/3 cup of the meat mixture onto a cabbage leaf.  Roll the leaf and tuck the ends into the roll.  Set aside and repeat until all rolls are prepared. 
6.  Pour tomato soup into the bottom of a slow cooker (just to coat the bottom).   Then, layer the cabbage rolls tightly in the bottom of the slow cooker.  Top with remaining tomato soup and sauce.  
7.  Cook on low for 8 hours.