Mom’s Mock Cabbage Rolls

For the meatballs (mock cabbage rolls)…

2 cups chopped cabbage

16 ounces ground beef

1/2 cup uncooked rice (preferably short grained, and NOT instant)

1/2 cup diced onion

1/2 cup diced green pepper

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon pepper

For the sauce…

One 10 ounce can condensed tomato soup

1 1/2 cups water

3 tablespoons brown sugar

Method:

Place chopped cabbage in a microwave safe bowl and cover. Transfer to microwave and cook on high power for 3 to 5 minutes, or until wilted and slightly softened. Cool slightly.

Meanwhile, add the ground beef rice, onion, green pepper, uncooked rice, and 1 cup of the steamed cabbage to a large mixing bowl.

In a small bowl, whisk the egg with 1 teaspoon of Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Pore egg mixture over the ground beef and (using clean hands) work all of the ingredients together until evenly combined. Form 6-8 large meatballs (mock cabbage rolls), and place into a baking dish. Scatter any leftover steamed chopped cabbage into the dish.

In a liquid measure, whisk together the can of tomato soup with 1 1/2 cups water, and 3 tablespoons brown sugar. Pour mixture over the meatballs.

Cover the baking dish with aluminum foil and bake at 350°F for two hours. After two hours, uncover dish, spoon some of the pan sauce over the meatballs and bake 5 minutes longer.

Serve mock cabbage rolls over mashed potatoes or buttered egg noodles. Enjoy!