Mom and Aunt Rita's Gawumpki's Recipe (Stuffed Cabbage) & Mike's addition too.

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

6 cups of cooked white rice (I use Carolina Brand White Rice, but you don't end up using it all)

3 cans tomato soup

1 onion chopped

1 head of cabbage

Salt, Pepper and Garlic Powder

Potatoes, small round ones.  Optional, but highly recommended.

Beef Kielbasa, cut into small chunks.  Optional, but highly recommended.

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, but you won't use it all.

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 top and then the sides.

Put down in large roasting pan with folded part face down. Repeat with the remaining ingredients.

6.  Brush the cabbage rolls with olive oil.

7. Cut some potatoes in quarters and put in the crevices between the cabbage rolls.  Cut the kielbasa in to 2" chunks and put that in the crevices.

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. Take your 2 tomato soup cans and fill each to about 3/4 full with water.  Stir that up and pour into the crevice of the cabbage rolls, so the water goes to the bottom of your baking dish, not on top of the cabbage rolls.

11. Cover and bake at 350 for 2 1/2 to 3 hours or until the hard part of the cabbage is soft.

12.  Let rest covered for 1/2 hour before eating.