I didn’t plant cabbage this year; when I do, the snails
always get it before I do. But friends and family had a bumper crop, and I was
the happy recipient of their bounty. We made slaw, soup, and oriental salad,
and:
Cabbage Rolls
8 large cabbage leaves
1 cup cooked rice
1 1/4 pounds ground beef
1/2 cup minced onion
1 egg, beaten
Salt and pepper
1 can condensed tomato soup
Bring a stockpot full of salted water to a boil. Add cabbage
leaves turn down heat. Simmer 3 or 4 minutes, until leaves are softened but not
torn. Drain carefully. As leaves are cooling combine rice, beef, onion, egg, seasoning
and a tablespoon of the soup. Mix by hand and divide into 8 equal portions.
Roll each portion in a cabbage leaf and place, seam down, in stockpot. Top with
remaining soup. Cover and simmer about 40 minutes. We ate ours hot with sour
cream and steamed broccoli.
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