Mom and Aunt Rita's Gawumpki's Recipe (Stuffed Cabbage)

1 1/2 lbs. hamburger (sometimes I just use 1 lb)

6 cups of cooked white rice (I use Carolina Brand White Rice)

3 cans tomato soup

1 onion chopped

1 head of cabbage

Salt, Pepper and Garlic Powder

Potatoes

Vegetable or olive oil.

1. Cut out core of cabbage. Boil cabbage in water, so that the leaves easily peel off.  (You don't always have to core it either).  You can cut near the core as you pull the leaves off as they soften up in the water).  

2. Brown hamburger with chopped onions. Drain.

3. Cook rice according to package directions. You should end up with 6 cups of cooked rice.

4. Add 1 1/2 cans of tomato soup to the hamburger mixture. Add cooked rice. Sprinkle with

some garlic powder, salt and pepper.

5. Put some mixture inside a leaf. Fold hard stem piece first, then the thop and then the sides.

Put down in large roasting pan wth folds down. Repeat with the remaining ingredients.

6. Cut some potatoes in quarters and put in the crevices between the cabbage rolls.

7. Brush the cabbage rolls and potatoes with vegetable or olive oil.

8. Pour the remaining can and 1/2 of the tomato soup over the cabbage rolls and potatoes.

9. Sprinkle salt and pepper over top.

10. Pour about 1 can of water into the pan.

11. Cover and bake at 350 for 2 1/2 hours or until the hard part of the cabbage is soft.