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8 servings
Ingredients:
1 large head cabbage1 pound lean ground beef1 egg, beaten1 onion, finely diced3/4 cup cooked white rice salt and pepper to taste1 (10.75 ounce) can condensed tomato soup
Instructions:
Place cabbage head in freezer and freeze overnight.Remove from freezer, thaw and peel away leaves.Preheat oven to 350 degrees F (175 degrees C).Combine the beef, egg, onion, rice, salt and pepper.Mix together well.Take a small handful and form into a small roll or ball.Place into the center of a cabbage leaf.Fold the sides of the leaf over and roll the ball up into the leaf.Place seam side down in baking dish.Continue until all of the filling is used up.Mix together the soup with a 1/2 can water; pour over stuffed cabbage.Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.
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