CABBAGE ROLLS

By shygirl

Ingredients

• 6 large cabbage leaves (from medium sized head)
• 1 pound ground beef
• 1 cup rice (cooked)
• ¼ cup catsup
• 1 package onion soup mix
• 1 egg 1 egg
• 1 large can tomato sauce with onion
• 1/8 teaspoon pepper

Preparation

Step 1

Trim base of cabbage and carefully break off leaves. Place leaves in a large saucepan; pour in water to a depth of 1 inch; cover; heat to boiling. Remove from heat; let stand 5 minutes or until leaves wilt; drain well. Mix ground beef lightly with rice, onion mix, catsup, egg, salt and pepper. Lay cabbage leaves flat on counter top; spoon beef mixture into the middle of each leaf, dividing evenly Fold edges of each leaf over filling and roll up. Fasten with wooden picks. Arrange rolls in a single layer in a greased shallow pan or electric fry pan, Pour tomato sauce over cabbage rolls and cover. Baste often so as not to burn or scorch. Bake until cabbage rolls are tender. Lift onto a heated serving platter with a slotted spoon. Remove picks. If oven is used, bake 30 minutes at 350 degrees.