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Stuffed Cabbage Rolls

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By: Judy
"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."

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Ingredients

  • 2/3 cup water
  • 1/3 cup uncooked white rice
  • 8 cabbage leaves
  • 1 pound lean ground beef
  • 1/4 cup chopped onion
  • 1 egg, slightly beaten
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 (10.75 ounce) can condensed tomato soup

Details

Servings 8
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

1.In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

2.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.

3.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.

4.Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.

5.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.

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