BEEF STUFFED CABBAGE ROLLS

 

1 lb. ground beef

1/3 c. ncooked regular rice

1 egg, beaten

2 1/2 tsp. salt, divided

1/8 tsp. pepper

6 large cabbage leaves

1 medium onion

2 tbsp. butter

1 can tomato soup, undiluted

1 1/4 cup water

1/2 cup chopped celery

1 tsp. minced fresh parsley

1 tsp. sugar

 

Combine ground beef, rice, egg, 1 1/2 tsp salt, and 1/8 tsp pepper.  Stir well.

Cook cabage leaves in boiling salted water 5-8 minutes or until just tender, drain.  Place equal portions of meat mixture in center of each cabbage leaf; fold ends over, and fasten with wooden toothpicks.

Saute onion in butter in large skillet until tender.  Add tomato soup and remaining ingredients, stirring well, simmer 10 minutes.

Place cabbage rolls in tomato mixture, cover and simmer 1 1/2 to 2 hours. 

 

(I'm eating my second one now.......snort snort)