Stuffed Cabbage Rolls Recipe
Ingredients
| Cabbage leaves | 8 Large | |
| Tomato soup | 1 Can (10oz), condensed | |
| Ground beef | 1 pound | |
| Cooked rice | 1 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| 1 egg, slightly beaten | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
Cook cabbage in salted water a few minutes to soften; drain.
Mix 2 tablespoons soup with remaining ingredients.
Divide meat mixture among cabbage leaves; fold in sides and roll up (secure with toothpicks, if necessary).
In skillet, place rolls seam side down; pour remaining soup over.
Cover; cook over low heat for 40 minutes.
Stir now and then, spooning sauce over rolls.
Mix 2 tablespoons soup with remaining ingredients.
Divide meat mixture among cabbage leaves; fold in sides and roll up (secure with toothpicks, if necessary).
In skillet, place rolls seam side down; pour remaining soup over.
Cover; cook over low heat for 40 minutes.
Stir now and then, spooning sauce over rolls.
Chef
