Yield: 6 servings
|1 pounds||Beef, grounf|
|⅓ cup||Rice, regular; uncooked|
|6 larges||Cabbage leaves|
|1 medium||Onion; thinly sliced|
|2 tablespoons||Butter (or marg.); melted|
|10¾ ounce||Soup, tomato; undiluted|
|½ cup||Celery; chopped|
|1 teaspoon||Parsley, fresh; minced|
|3 tablespoons||Lemon juice|
Combine ground beef, rice, egg, 1-½ teaspoons salt, and ⅛ teaspoon pepper; stir well.
Cook cabbage leaves in boiling walted water 5 to 8 minutes or until just tender; drain. Place equal portions of meat mixture in center of each cabbage leaf; fold ends over, and fasten with wooden pick.
Saute onion in butter in a large skillet until tender but not brown.
Add tomato soup and remaining ingredients, stirring well; simmer 10 minutes.
Place cabbage rolls in the tomato mixture; cover and simmer 1-½ to 2 hours.
SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.
Submitted By LAWRENCE KELLIE On 11-12-94