Stuffed Cabbage Rolls
9 ingredients
5 steps
Ingredients
- 1 large head cabbage
- 1 c. quick cooking rice, cooked and cooled
- 1 lb. lean ground beef
- 1 medium onion, chopped
- 2 Tbsp. Worcestershire sauce
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 (10 3/4 oz.) can cream of tomato soup, divided (undiluted)
- 1/2 c. water
Directions
-
1Cook cabbage in boiling water only until leaves fall off head. Reserve 14 to 16 large leaves for rolls and set remaining cabbage aside.
-
2Combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup; mix well.
-
3Put 2 to 3 tablespoons meat mixture on each cabbage leaf.
-
4Fold in sides, starting at an unfolded edge.
-
5Roll up leaf completely to enclose meat
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