SAVORY STUFFED CABBAGE 
8 lg. cabbage leaves
1 c. Campbell's tomato soup
1 lb. ground beef
1 c. cooked rice
1/4 c. chopped onion
1 egg, slightly beaten
1 tsp. salt
1/4 tsp. black pepper

Cook cabbage in salted water for a few minutes to soften. Drain. Mix 2 tablespoons soup with rest of ingredients. Divide mixture among cabbage leaves; fold in sides. Roll up and place loose end next to bottom of skillet. Pour remaining soup over cabbage rolls. Cover and simmer about 40 minutes (may secure with toothpicks). Serves 4.

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“STUFFED CABBAGE”

 

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