Beef stuffed cabbage rolls

Yield: 6 servings

Measure Ingredient
1 pounds Beef, grounf
⅓ cup Rice, regular; uncooked
1 \N Egg; beaten
1½ teaspoon Salt
⅛ teaspoon Pepper
6 larges Cabbage leaves
1 medium Onion; thinly sliced
2 tablespoons Butter (or marg.); melted
10¾ ounce Soup, tomato; undiluted
1¼ cup Water
½ cup Celery; chopped
1 teaspoon Parsley, fresh; minced
3 tablespoons Lemon juice
1 teaspoon Sugar
1 teaspoon Salt
⅛ teaspoon Pepper

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

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