Stuffed Cabbage Rolls
Ingreadient
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⅔ cup water
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⅓ cup uncooked white rice
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8 cabbage leaves
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1 pound lean ground beef
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¼ cup chopped onion
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1 large egg, slightly beaten
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1 (10.5 ounce) can condensed tomato soup, divided
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1 teaspoon salt
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¼ teaspoon ground black pepper
Direction
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Gather all ingredients.
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Bring water and rice to a boil in a saucepan.
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Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
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Meanwhile, bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
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Combine ground beef, 1 cup of cooked rice, onion, beaten egg, 2 tablespoons of tomato soup, salt, and pepper in a large bowl; mix thoroughly.
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Spoon about 2 tablespoons of beef mixture onto each cabbage leaf.
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Bring one end of the cabbage leaf over the mixture.
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Roll and tuck in the ends to prevent the filling from falling out.
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Arrange cabbage rolls seam-side down in a large skillet over medium heat.
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Pour remaining tomato soup over the rolls.
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Cover and bring to a boil. Reduce heat to low and simmer, basting with the sauce often, until beef is cooked through, about 40 minutes..
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Serve and enjoy!
