STUFFED CABBAGE ROLLS

     

STUFFED CABBAGE ROLLS

Ingredients:

• ⅔ cup water
• ⅓ cup uncooked white rice
• 8 cabbage leaves
• 1 pound lean ground beef 
• ¼ cup chopped onion (saute onions)
• 1 egg, slightly beaten
• 1 teaspoon salt
•  1teaspoon garlic minced or powder
• ¼ teaspoon ground black pepper
• 1 (10.75 ounce) can condensed tomato soup

Directions :

1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
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.
3. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, sauted onion, garlic,egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
4. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
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. 
6. Can be baked in oven at 350°F Cover tightly with a lid or foil and bake for 1 hour to 1 hour and 15 minutes, or until cooked through and cabbage is tender.

Note:

Also can use mixture of beef and pork. You can use just one or the other (or any ground meat)