Description
I don’t know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.
Ingredients
- ⅔ cup water
- ⅓ cup uncooked white rice
- 8 cabbage leaves
- 1 pound lean ground beef
- ¼ cup chopped onion
- 1 egg, slightly beaten
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 (10.75 ounce) can condensed tomato soup
Instructions
- In a medium saucepan
- bring water to a boil. Add rice and stir. Reduce heat
- cover and simmer for 20 minutes.
- Bring a large
- wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
- In a medium mixing bowl
- combine the ground beef
- 1 cup cooked rice
- onion
- egg
- salt and pepper
- along with 2 tablespoons of tomato soup. Mix thoroughly.
- Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
- In a large skillet over medium heat
- place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes
- stirring and basting with the liquid often.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 8