8 medium to large cabbage leaves
1 pound ground beef or turkey
1 egg, slightly beaten
1 cup cooked rice
½ tsp salt
generous dash pepper
½ tsp divided dill, divided
2 cans cream of mushroom soup
½ c catsup
½ c minced onion
Cook the cabbage leaves in boiling water a few minutes to soften. Or you can put about an inch of water in a bowl with the head of cabbage (cut out the core first) and steam in the microwave a few minutes to soften so you can pull the leaves off the head without tearing them.
Mix together the beef, egg, rice, salt, pepper and ¼ tsp dill. Spoon meat mixture into the leaves and roll them up.
In another bowl, mix together the soup, catsup, onion and remaining ¼ tsp dill. Spoon some into the pan to cover the bottom, place the cabbage rolls on top of it then spoon the rest of the sauce over the rolls. Cover and cook over low heat 30 minutes. Stir now and then. Uncover and cook another 15 minutes.
Here's a faster, easier but really good variation I tried when I had only half a head of cabbage so couldn't stuff them. I sauted the beef with chopped cabbage then added all the other ingredients except the egg and skipped the sauce. I let it simmer a little. I also used the full 1/2 tsp dill. This was a keeper--just as good but faster and less work.
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