Beef stuffed cabbage rolls
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef, grounf |
| ⅓ | cup | Rice, regular; uncooked |
| 1 | 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 |
Directions
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