Stuffed Cabbage Rolls
|Cabbage leaves||8 Large|
|Condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Ground beef||1 Pound|
|Cooked rice||1 Cup (16 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs), chopped|
|Egg||1 , slightly beaten|
Cook cabbage in salted water a few minutes to soften; drain.
Mix 2 tablespoons soup with remaining ingredients.
Divide meat mixture among cabbage leaves; fold in sides and roll up (secure with toothpicks, if necessary).
In skillet, place rolls seam side down; pour remaining soup over.
Cover; cook over low heat for 40 minutes.
Stir now and then, spooning sauce over rolls.