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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.
Did You Know?
Oil and grease stains
wash out of clothing better with a
little baking soda added to the wash
water.
If you enjoy these
Recipe Cards you may also
enjoy one of my other Recipe sites.
Cooking With
The Capt.
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