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CABBAGE ROLLS 1 large head cabbage 1 1/2 lb. hamburger 1 diced onion 1 diced green pepper 1/4 tsp. garlic salt 1 1/2 c. uncooked rice dash of salt and pepper dash of sugar box of toothpicks 1 Tbsp. parsley 2 cans tomato soup Cut core around head of cabbage, then bring cabbage to boil in large pan of water on the stove. Boil in water, then for about 20 minutes until cabbage is tender (poke with fork) while cabbage is boiling. Mix in large bowl everything but soup and rice. Cook rice according to package directions and then add to bowl of other ingredients. Mix real well. In pan you will cook rolls in, put 2 cans of tomato soup and 2 1/2 cans water. Mix well. After cabbage is done, drain in strainer for approxi- mately 2 minutes. Take off all loose leaves of cabbage (try not to tear any). Make little balls of meat mixture about the size of a golf ball, maybe a little bigger, but not much. Roll meat ball in one leaf of cabbage. Fold sides of cabbage roll up or under and pin with 2 toothpicks so cabbage stays closed so meat won't fall out. Add rolls one at a time, to tomato soup, then cook on stove for 1 hour and 15 minutes. Lid on pan for one hour and off for last 15 minutes. Check occasionally so rolls don't stick. DO NOT STIR. Be sure all rolls are in mixture of soup. If cooking in oven, heat oven to 350 degrees and cook for 1 1/2 hours with lid. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |