Stuffed Cabbage Rolls
1 beaten egg 3/4 c. cooked rice
1/2 c. milk 6 large or 12 med cabbage leaves
1/4 c. chopped onion 1 can condensed tomato soup
1 tsp. worcestershire sauce 1 Tblsp brown sugar
3/4 tsp. salt, dash pepper 1 Tblsp lemon juice
1 lb ground beef
In bowl combine egg, milk, onion, worcestershire sauce, salt & pepper.
Mix well. Add beef and rice, mix well. Remove center vein from cabbage but
keep leaf whole. Immerse leaves in boiling water till limp (about 3 minutes),
drain. Put 1/2 c. meat mixture into each leaf (1/4 c. on med. leaves), fold
in sides; start at unfolded edge, roll up each leaf making sure folded sides
are included in roll. Arrange in 13x9 pan. Stir together tomato soup, brown
sugar and lemon juice, pour over cabbage rolls. Bake uncovered at 350 degrees
for 1 1/4 hrs, baste once or twice during baking.
**Green peppers can be used instead of cabbage leaves in this recipe.**
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