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Categories:Viewed: 22 - Published at: 4 years ago
Ingredients
- 1 head cabbage
- 1 pound beef cooked
- 1 cup cooked rice
- 1/4 cup finely chopped onions
- 1 egg
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 can condensed tomato soup
- 1 can stewed tomatoes
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
Method
- Prepare cabbage leaves and chopped cabbage as directed below. Mix together the beef, rice, onion, egg, salt, pepper and 2 soups. Divide the mixture among the prepared leaves, placing a small roll of the meat in the center of each. Roll up leaves envelope fashion and place seam side down over prepared chopped cabbage.
- Mix together the remaining soup, stewed tomatoes, lemon juice and sugar; pour over rolls. Cover with foil and bake in a moderate 350 degree oven about 1 1/2 hours. Uncover and bake about 30 minutes longer. Makes 6 servings, 2 rolls each.
- To prepare cabbage, cut out the core about 1 inch down. Cover the cabbage with boiling water and let boil about 10 minutes. Drain. Remove 12 large outer leaves so they are whole; cut out any heavy rib at bottom of each. Spread out on flat surface ready for filling. Shred remaining cabbage coarsely with a knife and spread over bottom of oven glass baking dish.
