Stuffed Cabbage Rolls
9 ingredients
5 steps
Ingredients
- 12 large cabbage leaves (whole)
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. Worcestershire sauce
- 1 can tomato soup
- 1 lb. ground beef
- 1 c. cooked rice
- 1/4 c. chopped onion
- 1 egg, beaten
Directions
-
1Drop cabbage leaves in boiling water a few minutes to soften. Remove. Drain and cool. Combine all ingredients except soup. Spoon mixture evenly into cabbage leaves and roll them up, tucking in sides before final end roll, to form a round envelope.
-
2Place rolls in crock.
-
3Pour the soup over all. Cover and cook for 6 to 8 hours at low heat or 3 to 4 at high.
-
4Serves 4 to 6.
-
5MMM Good.
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