You are here

Mixed Meat Stuffed Cabbage Rolls's picture
  Beaten egg 1
  Milk 1⁄2 Cup (8 tbs)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Worcestershire sauce 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Pepper 1 Dash
  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.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4 (18 votes)