Stuffed Cabbage Rolls
|Whole cabbage leaves||12 Large|
|Beef||1 Pound, ground|
|Rice||1 Cup (16 tbs) (cooked)|
|Onion||1⁄4 Cup (4 tbs), minced|
|Egg||1 , beaten|
|Worcestershire sauce||1 Teaspoon|
|Tomato soup||1 Can (10 oz)|
Drop cabbage leaves in boiling water a few minutes to soften.
Remove, drain, and cool.
Combine all ingredients except soup.
Spoon mixture evenly onto cabbage leaves and roll them up, tucking in the sides before the final end roll, to form a round envelope.
Place rolls in crock, and pour the soup over all.
Cover and cook for 6 to 8 hours at Low heat.