Stuffed cabbage rolls
Recipe:
2/3 cup water
1/3 cup uncooked white rice
8 cabbage leaves
1 # lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon celery seed
1 bay leaf
In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Bring a large, wide saucepan (I used a Dutch oven pan) of slightly salted water to a boil. Add cabbage leaves and cook for 2-3 minutes; drain.
In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt, pepper, celery seed and bay leaf, along with 2 tablespoons of tomato soup. Mix throughly.
Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks.
In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top.
Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
Makes 3-4 servings.