1 lb. ground beef, 95% lean
1 head of cabbage
½ onion, minced
10.75 oz. can Campbell’s® Condensed Tomato Soup
1 cup instant rice
1 large egg
2 tablespoons sour cream
2 tablespoons butter
1 beef bouillon cube
½ teaspoon salt and pepper
½ teaspoon garlic powder

Place ground beef, rice, onion, large egg, salt and pepper in a large bowl and mix until fully combined. Remove the core from the head of the cabbage with a knife. Cook head of cabbage in boiling water. Remove leaves one at a time as they wilt. Place approximately 2 tablespoons of the meat and rice mixture into the center of the cabbage leaf and roll up like a burrito, starting with the heavy end, then fold in sides and fasten with toothpicks. Place cabbage rolls in baking dish. In a separate bowl, mix together tomato soup, garlic powder, and water. Pour tomato soup mixture over cabbage rolls and cover with lid or aluminum foil. Roast for 1 hour in a 350°F oven.

This is my mother’s recipe.