Step 1

Start by prepping the green cabbage. Remove the tough outer leaves and cut out the core. Place the whole cabbage head in a deep pot of boiling water and cook for about 5-7 minutes, or until the outer leaves are pliable. Remove from the pot and carefully separate the leaves, being careful not to tear them. If the leaves aren't coming off easily you can return it to the pot of boiling water.

Step 2

Cut the hard fibrous member away from the top of each leaf. I like to slice in a downward motion to remove it. This will allow the stuffed cabbage to roll up in a nice little bundle.

Step 3

In a large bowl, combine the ground beef, cooked rice, chopped onion, egg, salt, and pepper. Mix well.

Step 4

Take one tender cabbage leaf and place a small amount of the meat and rice mixture in the center. Roll the cabbage leaf up tightly, tucking in the sides as you go. Repeat with the remaining cabbage leaves and meat mixture.

Step 5

In a separate bowl, mix together the tomato soup mixed with 1 can of water or 1 can of tomato paste thinned with water. Pour half of the tomato soup mixture into the bottom of a large baking dish.

Step 6

Arrange the cabbage rolls on top of the tomato sauce mixture in the baking dish. Pour the remaining tomato soup mixture over the top of the cabbage rolls.

Step 7

Cover the baking dish with tightly with aluminum foil and bake in a preheated 350-degree oven for 1-1/2 to 2 hours, or until the cabbage is tender and the meat is cooked through.

Step 8

Finally, sprinkle with some fresh parsley and serve hot, garnished with a dollop of sour cream or crème fraîche, if desired. This stuffed cabbage recipe is a classic comfort food that is sure to warm your heart and fill your belly. Enjoy!