As you can tell from the stains, this is a well-used recipe, and family favorite.
Decided to make it after picking up a lovely head of “mountain cabbage” at the Bat Cave Apple House during our field trip this past weekend.

Not wanting to go to the supermarket to pick up missing ingredients (1lb can stewed tomatoes – now 15 oz. and 8 oz can of tomato sauce), I decided to forego them, replacing both with two 15 oz. cans of Hunt’s tomato sauce + two stalks of thinly sliced celery and half a bag of Fajita Mix (peppers and onions) frozen vegetables, to add the stewed taste. The substitutions really worked well. Add salt and pepper to taste.

I chose to make a soup rather than stuffed cabbage because it’s much less labor intensive AND tastes just as good – and lasts longer!

I added more water than the recipe called for because past experience showed that there wasn’t enough liquid. I also don’t think it’s necessary to cook the soup as long as the recipe suggests. Just taste the cabbage to see when it’s tender enough.

Made approximately ten servings. I froze the leftovers in pint Pyrex storage containers.