Add the cabbage, cover and simmer for 20 minutes, or until the cabbage is cooked through.
Stir in the rice and 2 cans of the condensed tomato soup.
Mix the last can of tomato soup with the sour cream and spread on top.
Cover and simmer until heated through.
Top with sliced green onions and serve with more sour cream.
Notes
Storage:Cover with plastic wrap or place in an airtight container and refrigerate for up to 4 days. You can also cover tightly and freeze for up to 3 months.Tips:
Savoy cabbage is a little bit milder and sweeter. If you can find it, it adds a nice flavor.
Use instant rice to make this even quicker.
Try to choose a bright green cabbage that is firm and full, without any leaves starting to turn dull or soft.
Slice the cabbage in half through the stem, first, to make it easier to handle. This creates a flat edge so that your cabbage doesn't roll away as you're working with it!
Cut carefully! A heavier, large chef's knife is ideal.
Don't salt the meat by habit when you brown it! The soup adds a good level of saltiness to the dish. However, once everything is stirred together, give it a little taste test and then season with salt and/or black pepper if you think it needs more.