- 1 egg, beaten
- ½ cup milk
- ¼ cup onions, finely chopped
- 1 teaspoon worcestershire sauce
- ¾ teaspoons salt
- dash black pepper
- 1 lb. lean ground beef
- ¾ cup white rice, cooked
- 1 medium cabbage
- 1 10 oz can tomato soup
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
ingredients
directions
1. In mixing bowl combine egg, milk, onion, Worcestershire sauce, salt, and pepper; mix well. Add ground meat and cooked rice; mix thoroughly. |
2. Remove leaves from cabbage (at least 12). Remove center vein of cabbage leaves, keeping each leaf in one piece. Immerse leaves in boiling water 'til limp, about 3 minutes; drain. |
3. Place 1/4 cup meat mixture on each medium leaf; fold in sides. Starting at unfolded edge, roll up each leaf making sure folded sides are included in roll. |
4. Arrange in a 12" X 7-1/2" X 2" baking dish. Stir together condensed tomato soup, brown sugar, and lemon juice; pour sauce mixture over cabbage rolls. |
5. Bake, uncovered, at 350 for 1-1/4 hours, basting once or twice with sauce. |
Categories
Beef, Entrees
