Stuffed Cabbage Rolls 1 large head cabbage
1 pound lean ground beef 1 cup instant rice, cooked and cooled 1 medium onion, chopped 2 tablespoons Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon pepper 1 can (10 3/4 ounces) condensed tomato soup, undiluted, divided 1/2 cup water Cook cabbage in boiling water only until outer leaves fall off head. Reserve 14 to 16 large leaves for rolls and set remaining cabbage aside. In a bowl, combine beef, rice, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup; mix well. Place 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge and roll up leaf completely to enclose meat. Cut reserved cabbage into wedges and place in a Dutch oven. Combine water and remaining soup; pour over cabbage wedges. Stack cabbage rolls on top of sauce. Cover and bring to a boil. Reduce heat and simmer for 1 to 1 1/2 hours, or until meat is done and rolls are tender. Remove rolls and cabbage. If desired, reduce pan juices for gravy. Spoon sauce over rolls and cabbage. Makes 4 to 6 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
