SUBMITTED BY: Rick Thompson
Cabbage Rolls
1 pound of ground beef
1/3 cup of uncooked rice
1 egg, beaten
1 1/2 teaspoons of salt
1/8 teaspoon of black pepper
6 large cabbage leaves
1 medium thinly sliced onion
2 tablespoons of butter or margarine, melted
For the sauce:
1 – 10 3/4 ounce can of tomato soup, undiluted
1 1/4 cups of water
1/2 cup of chopped celery
1 teaspoon of fresh parsley, minced
3 tablespoons of lemon juice
1 teaspoon of sugar
1 teaspoon of salt
1/8 teaspoon of black pepper
Mix the ground beef, rice, egg, 1-1/2 teaspoons salt, and 1/8 teaspoon of black pepper
together in a bowl and mix well.
Cook the cabbage leaves in boiling water for 5 to 8 minutes or just until tender.
Remove the cabbage leaves from the water and drain.
Place equal portions of the meat mixture in the center of each cabbage leaf and fold the ends over, and fasten with wooden toothpick.
Sauté the onion in butter in a large skillet until tender but not brown.
Add the tomato soup and the remaining ingredients, stirring well. Simmer for 10 minutes.
Place the cabbage rolls in the tomato mixture, cover and simmer for 1-1/2 to 2 hours.
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