2 pounds lean ground beef
2 med. or 1 large onion
2 tablespoons of oil
1 cup white rice…… and 2 cups water
1-1/2 teaspoon salt
1 teaspoon pepper
2- 22 oz.jars of Ragu sauce (any style you like)
1 sm. can of chicken broth
You will need: 1 large cooking pot, sharp knife, 1-2 casserole dishes, sauce pan, 2 large bowls, lid or foil.
In a large Pot fill 1/2 to 3/4 way with water, put on burner and bring to a boil. While waiting on water to boil, take a sharp knife and cut out the core of the cabbage, on the top edge of the cabbage at the hole gently pierce each leaf about a 1/2 inch. gently put cabbage into the boiling water for about 5 minutes, until leaves are supple.
In a medium sauce pan cook rice with water. set aside to cool. Chop the onions fine, saute slowly in oil. Set aside to cool.
In a large bowl break up the ground beef, add salt and pepper, eggs, sauteed onions and rice. Mix together with hands until combined. Roll into balls. (about 2 inch diameter)
Remove leaves from cabbage, shaving away tough part closes to the core. Spray your large casserole dish or two smaller casserole dishes with cooking spray.
Put beef balls in center of leaf and make one roll, using the top of the leaf tuck under and fold in sides, continue rolling up and place seam on the bottom of the dish. Repeat until the meat is all used up.
In a large mixing bowl, combine the Chicken broth and Rague, pour evenly over cabbage rolls, making sure the sauce is covering each cabbage roll. Cover with lid or foil. Bake cabbage rolls slowly at 325 degrees 2 hours. Remove from oven and remove foil, let set to cool for 15 minutes before serving. Makes 10-12 cabbage rolls. Enjoy!