STUFFED CABBAGE ROLLS

STUFFED CABBAGE ROLLS

2/3 cup water
1/3 cup uncooked white rice
8 cabbage leaves
1 lb. lean ground beef
¼ cup chopped onion
1 egg slightly beaten
1 tsp salt
¼ tsp ground black pepper
1 (10.75-oz) can condensed tomato soup

1 In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

2. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2-4 minutes or until softened; drain.

3. In a medium-mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper along with 2 tbsp tomato soup. Mix thoroughly.

4. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with a toothpick or string.

5. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Yield: 9 servings.