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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker. Ingredients:
2/3 cup water |
1/3 cup uncooked white rice |
8 cabbage leaves |
1 pound lean ground beef |
1/4 cup chopped onion |
1 egg, slightly beaten |
1 teaspoon salt |
1/4 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, onion, 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.
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