Cabbage Rolls **** 4/98

Categories:
ground beef

1 lb ground beef
1/3 cup rice; regular, uncooked
1 egg; beaten
3/4 teaspoon salt
1/4 teaspoon pepper
1 cabbage leaves
1 medium onion; chopped
2 tablespoon butter
10 3/4 oz tomato soup; undiluted
1 1/4 cup water
1 teaspoon parsley
1 tablespoon lemon juice
1 teaspoon sugar
1/8 teaspoon pepper
1 chopped cabbage

Combine ground beef, rice, egg, 3/4 ts. salt, and 1/4 ts. pepper. Cook cabbage leaves in boiling water 5 minutes or until just tender. Drain. Place equal portions of meat mixture in center of each cabbage leaf; fold ends over, and fasten with toothpicks. Saute onion in butter until tender. Add rest of ingredients, stirring well; simmer 10 minutes. Place cabbage rolls in the tomato mixture, add some choppped cabbage to taste; cover and simmer for 1 1/2 hours. 9/09 We put these in the oven for 1 hour at 350°F instead of simmering them. Turned out just fine.

Yield: 6 servings