How to make it

  • combine water, rice, salt, tumuric, cumin, carrot and garbanzo beans in a med. stock pot. bring to a simmer, meanwhile, pull off the larger leaves from the cabbage. Take as many as you can to fold into the rolls later.
  • Bring a large pot of water to a boil, drop in the cabbage leaves and allow to boil 3 minutes. remove leaves to drain and cool on a towel.
  • using a sharp knife, shave off the hump on the stem end of the softened cabbage leaves. this makes them easier to fold.
  • Cut remaining cabbage in half. Save one half for another use.
  • Cut recipe half into another half lengthwise. now, shred cabbage coarsely.
  • bring a no stick pan to heat, add the 2 T olive oil, then add the cabbage you have shreded. Keep in mind that your goal is to bring out the sugar and carmalize just the very edges of the cabage and proceed. when you have given a little color to the cabbage place enough water into the skillet to cover the cabbage, let it simmer until the water is nearly gone.
  • add the cabbage (all of it including the oil from browning), and the beans to the simmering rice. When rice is tender, drain all the stuff in a colander. Save the liquid drained from the mixture, we will be using it later.
  • in the bottom of a medium stock pot mix the can of tomato soup, the drained liquid, and 3/4 can of the empty tomato soup of water to the bottom of pot. Wisk it,
  • starting at the stem end of cabbage leaf (being careful not to overload, man it's tempting, cause this stuff is so good) roll as you would for an egg roll. using toothpick to hold roll together.
  • Place them like little peas in a pod into the pot, (we're almost eaten now folks) if necessary add enough water to cover the rolls.
  • Bring the pot to a simmer. Test one for doneness, how long you say. Hummm, I don't know, just cook them until the cabbage is of your prefered tenderness. IJust cook 'em baby, cook 'em)
  • enjoy. I love this recipe and consider it copy writed (you know who I mean)

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