Martinsville Bulletin, Inc.
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Martinsville, Virginia 24115
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CABBAGE ROLLS
Entrees
Contributed by: Cathy Vann
Ingredients:
2?3 cup water
1?2 cup white rice
8 cabbage leaves
1 lb. lean ground beef
1?4 cup chopped onion
1 egg, slightly beaten
1 tsp. salt
1?4 tsp. ground black pepper
1 can condensed tomato soup
In a medium saucepan, bring 2/3 cup 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, pepper and 2 TBS 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 often with the liquid.
(This recipe was contributed as part of a "Cook of the Week" feature.)
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