I never ate cabbage rolls until I met my husband.  They were his favourite dish, and his mother would make them for special family suppers.  She cooked the cabbage rolls in tomato soup.  They were delicious.

When I find a dish I love, I like to look up some different recipes and learn as much about it as I can.  I found several recipes, but they all involved baking the cabbage rolls in some form of tomato sauce.  I learned that cabbage rolls are a traditional Eastern European dish.  I never found a recipe quite like this one, but I have made it many times with my own added spices.

Last week, a couple we know mentioned they were looking for a cabbage roll recipe, but couldn’t find one they liked.  I joked that I have a recipe but it wasn’t traditional, it was made with tomato soup.  “That’s what we are looking for!”  they said.  Funny stuff.

1. 1.The hardest part of making cabbage rolls is separating the cabbage leaves.    I like to start by cutting a cone out of the base of a head of cabbage.  Take off the two outermost leaves, or any that are stained or wilted.
   

2. 2.Bring a large pot of water to boiling, and put the head of cabbage in base side down.  Cook for about 2 minutes.
   

3. 3. Using tongs, flip the cabbage upside down and loosen a leaf starting at the base.  It should wiggle right off.  Place the leaf in a separate bowl, the work off the next leaf.  If needed, roll the head of cabbage back over so the base boils a little longer.  Repeat this process until you have loosened about 20 leaves.  Allow to cool slightly.  For the extra cabbage leaves left in the middle, save to use in eggrolls, saute as a side dish, or use when making soup base to add extra flavour.
   

4. 4. In a bowl, together in 1 minced onion, 1 lb of ground pork, 1 cup of cooked rice, 1 egg, 1 tsp thyme, 1 tps oregano, 1 tsp salt, and a fey shakes of pepper.  Use a fork or your fingers, as necessary.  Don’t forget to wash your hands before and after!
   

5. 5.To roll, lay out a cabbage leaf and scoop out 1/3 cup of filling near the base.
   

6. 6.Roll from the base halfway up.
   

7. 7.Fold the sides in, then roll up to the top.
   

8. 8.Secure cabbage roll with a wooden toothpick.
   

9. 9.In a separate bowl, combine 3 cans of condensed tomato soup with equal parts water.  Whisk until smooth.
   

10.Pour enough soup into a slow cooker to cover the bottom.  Gently lay the cabbage rolls in the slow cooker.  Pour remaining soup over the rolls.

11. 11.Cook on low for 6-8 hours.  Serve with boiled potatoes to sop up some of that yummy soup broth.  *note - If you don’t have a slow cooker, then pour the soup into a dutch oven.  Bring to a simmer over medium heat, stirring occasionally.  Add cabbage rolls and simmer on med-low heat for 4-6 hours until rolls are cooked through.
    

PETITS COCHONS (FRENCH CANADIAN CABBAGE ROLLS)

Prep: 45 mins

Cook: 6 hours

Serves: 4-6

1 head of green cabbage

1 onion, minced

1 lb of ground pork

1 cup of cooked rice

1 egg

1 tsp thyme

1 tsp oregano

1 tsp salt

pepper

3 (10oz each) cans condensed tomato soup

water

boiled potatoes on the side

1. 1.Cut a cone out of the base of a head of cabbage.  Take off the two outermost leaves, or any that are stained or wilted.
   

2. 2.Bring a large pot of water to boiling, and put the head of cabbage in base side down.  Cook for about 2 minutes.
   

3. 3. Using tongs, flip the cabbage upside down and loosen a leaf starting at the base.  It should wiggle right off.  Place the leaf in a separate bowl, the work off the next leaf.  If needed, roll the head of cabbage back over so the base boils a little longer.  Repeat this process until you have loosened about 20 leaves.  Allow to cool slightly.
   

4. 4. In a bowl, mix together onion, pork, rice, egg, thyme, oregano, salt, and a dash of pepper.  Use a fork or your fingers, as necessary.
   

5. 5.To roll, lay out a cabbage leaf and scoop out 1/3 cup of filling near the base.
   

6. 6.Roll from the base halfway up.
   

7. 7.Fold the sides in, then roll up to the top.
   

8. 8.Secure cabbage roll with a wooden toothpick.
   

9. 9.In a separate bowl, combine condensed tomato soup with equal parts water.  Whisk until smooth.
   

10. 10.Pour enough soup into a slow cooker to cover the bottom.  Gently lay the cabbage rolls in the slow cooker.  Pour remaining soup over the rolls.
    

11. 11.Cook on low for 6-8 hours.  Serve with boiled potatoes.  *note - If you don’t have a slow cooker, then pour the soup into a dutch oven.  Bring to a simmer over medium heat, stirring occasionally.  Add cabbage rolls and simmer on med-low heat for 4-6 hours until rolls are cooked through.