Cabbage Rolls

Ingredients:
Mix 2# raw ground beef
1 onion diced fine
2 T cornstarch
2 eggs
1/8 t garlic powder
2-4 shakes of Tabasco or other hot sauce
1 ½ c raw rice ( medium grain tastes different than long grain in this recipe—both are good)

Directions:
Cut core from medium head of green cabbage. Stand core side down in large pot with 1 inch water. Cover and boil until limp leaves can be peeled away a few at a time—return to boiling water until all leaves except small center ones are peeled off.
Mix meat mixture until thoroughly blended.
Form into logs about 2-2 ½” long and 1-1 ½” thick
Roll in limp cabbage leaves.
Place in deep ovenproof dish. Can be layered.
Cover with 1 family-sized can of tomato soup+2/3 can water+ 2 dashes of Tabasco
Bake at 325º for 2 ½ hours or until rice is done.
These can be put into a gallon Ziploc freezer bag, covered with just enough soup mix and frozen for up to 8 months. When cooking from the freezer thaw in microwave just enough to separate rolls. Cover with additional soup mix—about 2 small cans for one batch. Bake at 325º for 3-3 ½ hours.