Stuffed Cabbage

Before I start the mixing, I core the cabbage and cover it with water and let it boil until the leaves are easy to work with. It doesn't have to be cooked thru. While that is boiling: 2# of ground chuck 2 eggs salt and pepper to taste 1/2 to 3/4 cup of uncooked rice. (I use Riceland Rice) I don't think it works well with the minute rice. some chopped onion, as much or little as you like. mix this all together it should be moist, if not add a little milk. form into balls. Take a leaf from the head of cabbage, put the meat in the middle and fold the cabbage around it. I use tooth picks to hold it together until cooked. Put in a roasting pan and add 2 cans of tomato soup (I like Campbell's best,) and 2 cans of chicken broth. If you make a lot you may need more of the liquid to cover. Use equal parts of both. Set oven at 350. Roast for 45 minutes to an hour. I chop up the left over cabbage and add it to the broth while cooking. We like to eat this over dumplings. My recipe for dumplings is simple and it seems like there is never enough. 4 cups of flour, 1/2tsp. of baking powder, 3 eggs, salt, and milk. Start mixing, add a little milk at a time until the mixture is sticky and smooth. (There will be some small lumps, that's ok) In a pot of boiling water, dip your teaspoon in the water, pull it out and take some batter on the tip of it, put it into the pot, keep doing that until all the batter is gone, let it boil for about 5 minutes, you can take one out and test it, see if it's done in the middle. Drain them. Put the broth from the above over them. Yummo!! Enjoy.