"PURPLE STUFF" RED CABBAGE ROLLS

Provided by Sharonne Jacobs

Time 14h

Number Of Ingredients 16

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1 large red cabbage
2 lb lean ground beef
2 large onions, chopped
2 medium green bell peppers, chopped
2 medium red bell peppers, chopped
2 medium yellow bell pepper, chopped
1 Tbsp garlic, minced
1 c brown rice, cooked
1/2 c stove top stuffing
2 can(s) tomato soup
1 can(s) chicken broth
1 c tomato juice (v8 or clamato)
1 can(s) mushroom pieces
garlic pepper season to taste
salt season to taste
2-3 dash(es) worcestershire sauce

Steps:

1. Prep day before you plan to cook these: Leave your red cabbage in the plastic bag and place in the freezer. Leave in for 12 hours or overnight. Remove and leave to thaw at room temperature. The leaves will be soft and easy to use without having to boil them.
2. Cook the rice and set aside to cool.
3. In light olive oil, saute onions, mushrooms, and peppers until the onions are golden brown and set aside to cool.
4. In a large bowl, add the ground beef, add the salt, garlic pepper, Stove Top stuffing, Worcestershire sauce, sauteed onions and the rice. Mix together until combined.
5. Remove the leaves from the cabbage, cutting away the tough part closest to the core in the shape of a V. Spray your large casserole or two small casserole dishes with cooking spray.
6. Put about a 1/3 to 1/2 cup meat mixture at the bottom of the leaf, tuck in your corners at the "V" and roll up tightly. The meat amount will vary depending on the size of the leaf. Repeat until all the meat is used up or all leaves are gone. If you have any meat mixture leftover, freeze it for later.
7. In a large mixing bowl combine the tomato soup, juice, and broth. Pour evenly over the cabbage rolls. Cover with foil.
8. Bake the cabbage rolls at 325 for two hours.