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Shred the cabbage and place half into a 13 X 9 baking dish. In a large bowl mix ground meat with the instant rice and onion soup mix. Form meat in balls about the size of a golf ball and place around in baking dish, top with the remaining half of shredded cabbage. In a bowl combine soup, tomato juice worchester, ketchup, red pepper flakes and mix thoroughly. Pour over the cabbage and meat then cover tightly with aluminum foil. Bake at 325 degrees for 2 1/2 hours or until cabbage is tender.
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1 1/2 Lbs. Ground Chuck
1 Cup Instant Rice
1/2 Cup Ketchup
3 Cans Tomato Soup Undiluted
2 Cans Tomato Juice (filled soup cans)
1 Envelope Onion Soup Mix
1 Tbls. Worchester Sauce
1 Tbls. Red Hot Sauce
pinch of red pepper flakes
1/2 Head of Cabbage
Salt and Pepper to taste
1 Cup Instant Rice
1/2 Cup Ketchup
3 Cans Tomato Soup Undiluted
2 Cans Tomato Juice (filled soup cans)
1 Envelope Onion Soup Mix
1 Tbls. Worchester Sauce
1 Tbls. Red Hot Sauce
pinch of red pepper flakes
1/2 Head of Cabbage
Salt and Pepper to taste
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