Golabki (Cabbage Roll-Ups) 1 large head of cabbage (remove core) 3 lbs ground meat (I use 1 lb Beef, 1 lb Pork, 1 lb Veal) 2 cups cooked white rice 1 cup chopped onion 1 cup Hunts Ketchup 2 cans tomato soup 1 & 1/2 cans water 1 TBLSP. brown sugar 1/2 tsp. each of salt, pepper 1/4 tsp. each of celery salt, sweet basil, nutmeg and Worchester sauce 1/2 stick of butter or margarine Parboil cabbage in a large pot, removing leaves as they fall off into the water and are tender. Cook till all leaves are tender, but not ripping apart, usually 15 minutes. Run under cold water and drain. Cut the thick membrane off back of each leaf. While cabbage is cooking sauté onion in butter, Olivio or margarine until lightly browned. Put all the uncooked meat into a large mixing bowl. Add the sautéed onions. Next add dry seasonings, Worchester sauce and ketchup, along with the cooked rice. Mix thoroughly. Lay out leaves and depending upon their size, place 2-3 Tablespoons of meat mixture on the wider side. Roll leaf up and over meat, tuck in sides of leaf, and continue to roll. Place rolls, seam down into a greased roasting pan. Continue rolling remainder cabbage rolls. Mix together the tomato soup, water and brown sugar and pour evenly over all the rolls. If your roaster doesn't have a lid, cover with heavy-duty aluminum foil. Bake @325 degrees for 2 - 2&1/2 hours. Make sure you check every hour to confirm you don't need to add water. Don't let it get too dry. To serve, spoon sauce over cabbage rolls. Posted by Bengals Fan