Classic Stuffed Cabbage Rolls

Steps

1. Wash a head of cabbage and loosen all the outer leaves, saving about 8 to 10 large leaves.
2. Cook the rice by adding butter and salt to it. Once it comes back up to a boil, reduce the heat, cover, and cook until all liquid is absorbed.
3. In a deep wide skillet (or pot), bring water to a simmer and steam the cabbage leaves for a couple of minutes until they are soft and pliable.
4. Cut out a small triangle from the tough core of each leaf to help it roll easily.
5. Prepare the filling by chopping the onion and mixing it with ground sirloin, salt, pepper, MSG, cooked rice (let it cool slightly first), condensed tomato soup, and a beaten egg until combined.
6. Place the filling onto the cabbage leaves, tuck in two of the sides, and roll them up to seal.
7. In a pot, combine the rest of the tomato soup with some water and add more pepper. Place the rolled cabbage rolls into this liquid.
8. Bring the mixture to a simmer on the stove, cover, and cook over medium-low heat for 45 minutes to an hour (or up to two hours) until the meat is fully cooked through and the cabbage is super tender.
9. To serve, plate the stuffed cabbage rolls with plenty of tomato sauce and garnish with fresh parsley.