Mixed Meat Stuffed Cabbage Rolls
|Milk||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Ground beef/1/2 pound ground beef and 1/2 pound ground pork||1 Pound|
|Cooked rice||3⁄4 Cup (12 tbs)|
|Cabbage leaves/12 medium pieces||6 Large|
|Condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Brown sugar||1 Tablespoon|
|Lemon juice||1 Tablespoon|
In mixing bowl combine egg, milk, onion, Worcestershire sauce, salt, and pepper; mix well.
Add ground meat and cooked rice; mix thoroughly.
Remove center vein of cabbage leaves, keeping each leaf in one piece.
Immerse leaves in boiling water till limp, about 3 minutes; drain.
Place 1/2 cup meat mixture on each large leaf or 1/4 cup mixture on each medium leaf; fold in sides.
Starting at unfolded edge, roll up each leaf making sure folded sides are included in roll.
Arrange in a 12 x 7 1/2 x 2-inch baking dish.
Stir together condensed tomato soup, brown sugar, and lemon juice; pour sauce mixture over cabbage rolls.
Bake, uncovered, at 350° for 1 1/4 hours, basting once or twice with sauce.