Cabbage Rolls

1. 1

   Cut a core in cabbage about 3 inches deep.

2. 2

   Cook in a large kettle about 15 minutes.

3. 3

   Let stand until cool enough to handle. Cook rice until partially tender.

4. 4

   Cool, then add meat, egg, salt, pepper, bacon and onion; mix well.

5. 5

   Separate cabbage leaves, put 1 tablespoon meat in each leaf.

6. 6

   Roll up, tucking in ends.

7. 7

   Place into a 4-quart pot.

8. 8

   Mix tomato soup with 2 cans water.

9. 9

   Pour over cabbage rolls and cook slowly for about 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.