1 large cabbage
2# lean ground meat 80/20
2 eggs
3/4 cup uncooked instant rice
1 envelope Beefy Onion Soup dissolved in ¾ cup hot water
1 29 ounce can of tomato sauce
1 23.2 ounce (family size) can of Campbell's Tomato Soup
2 crushed garlic cloves
Salt and pepper
2 tablespoons chopped fresh parsley

Preheat oven to 375 degrees

 

Core and cut cabbage into 8 wedges



Combine in a large bowl the ground meat, eggs, rice, dissolved beefy onion soup and garlic clove, parsley flakes, salt and pepper.  



Mix by hand and form into about 13 meatballs.

 

Separate cabbage wedges into leaves and place in a large roasting pan.

Tuck the meatballs amongst the cabbage leaves making sure all are covered.



In a medium bowl, combine sauce and tomato soup mixing together well.

Pour over meatballs and cabbage and cover with a lid. 



Bake at 375 degrees for 1 hour and 20 minutes.