Mixed Meat Stuffed Cabbage Rolls Recipe
Ingredients
| Egg | 1 , beaten | |
| Milk | 1/2 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Worcestershire sauce | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1 Dash | |
| 1 pound ground beef or 1/2 pound ground beef and 1/2 pound ground pork | ||
| Cooked rice | 3/4 Cup (16 tbs) | |
| 6 large or 12 medium cabbage leaves | ||
| Tomato soup | 1 10 3/4 Ounce, condensed | |
| Brown sugar | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
Directions
In mixing bowl combine egg, milk, onion, Worcestershire sauce, salt, and pepper; mix well.
Add ground meat and cooked rice; mix thoroughly.
Remove center vein of cabbage leaves, keeping each leaf in one piece.
Immerse leaves in boiling water till limp, about 3 minutes; drain.
Place 1/2 cup meat mixture on each large leaf or 1/4 cup mixture on each medium leaf; fold in sides.
Starting at unfolded edge, roll up each leaf making sure folded sides are included in roll.
Arrange in a 12 x 7 1/2 x 2-inch baking dish.
Stir together condensed tomato soup, brown sugar, and lemon juice; pour sauce mixture over cabbage rolls.
Bake, uncovered, at 350° for 1 1/4 hours, basting once or twice with sauce.
Add ground meat and cooked rice; mix thoroughly.
Remove center vein of cabbage leaves, keeping each leaf in one piece.
Immerse leaves in boiling water till limp, about 3 minutes; drain.
Place 1/2 cup meat mixture on each large leaf or 1/4 cup mixture on each medium leaf; fold in sides.
Starting at unfolded edge, roll up each leaf making sure folded sides are included in roll.
Arrange in a 12 x 7 1/2 x 2-inch baking dish.
Stir together condensed tomato soup, brown sugar, and lemon juice; pour sauce mixture over cabbage rolls.
Bake, uncovered, at 350° for 1 1/4 hours, basting once or twice with sauce.
Chef
