Stuffed Cabbage Rolls
|Canned condensed tomato soup||10 1⁄2 Ounce (1 Can)|
|Cooked rice||1 Cup (16 tbs)|
|Egg||1 , slightly beaten|
|Ground beef||1 Pound|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Cabbage leaves||8 Large|
Cook cabbage leaves in boiling salted water a few minutes to soften; drain.
Combine beef, rice, onion, egg, salt, and pepper with 2 tablespoons soup.
Divide meat mixture among cabbage leaves; roll and secure with toothpicks or string.
Place cabbage rolls in skillet; pour remaining soup over.
Cover; cook over low heat about 40 minutes.
Stir often, spooning sauce over rolls.