Stuffed Cabbage Rolls

Ingredients

  • ⅔ cup water
  • ⅓ cup uncooked white rice
  • 8cabbage leaves
  • 1 pound lean ground beef
  • ¼ cup chopped onion
  • 1egg, slightly beaten
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (10.75 ounce) cancondensed tomato soup
  • Directions

  • Step 1

    In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

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  • Step 2

    Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.

  • Step 3

    In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.

  • Step 4

    Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.

  • Step 5

    In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

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