Stuffed Cabbage Rolls
|Cabbage leaves||8 Large|
|Ground beef||500 Gram|
|Cooked rice||250 Milliliter|
|Chopped onion||50 Milliliter|
|Egg||1 , slightly beaten|
|Pepper||1 Milliliter (1/4 Teaspoon)|
|Condensed tomato soup||1 Can (10 oz) (284 Milliliter)|
Cook cabbage leaves in boiling salted water a few minutes to soften; drain.
Combine beef, rice, onion, egg, salt and pepper with 30 mL (2 tablespoons) soup.
Divide meat mixture among cabbage leaves.
Roll and secure with toothpicks or string.
Place cabbage rolls in frying pan; pour remaining soup over.
Cover; cook over low heat about 40 minutes.
Stir often, spooning sauce over rolls.