Cabbage Rolls
Instructions:
- 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 peppe r
- 6 large cabbage leaves
- 1 medium thinly sliced onion
- 2 tablespoons of butter or margarine, melted
- For the sauce:
- 1 - 10 3/4 ou nce 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 mixtur e 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 min utes.
- Place the cabbage rolls in the tomato mixture, cover and simmer for 1 -1/2 to 2 hours.