Stuffed Cabbage

1. 1

   Cut core from cabbage; do not damage leaves.

2. 2

   Place cabbage in large pot of boiling water approximately 15 to 20 minutes.

3. 3

   As leaves loosen and become transparent, remove.

4. 4

   Splash on cold water and drain on paper towels.

5. 5

   Put aside.

6. 6

   Mix ground chuck, chopped onion and green pepper, rice, instant bouillon, beefy onion mix, egg and approximately 1/2 can of tomato soup in bowl. Put approximately 3 tablespoons of mixture at base of cabbage leaf and roll from thick part down, amount of meat mixture depends on size of cabbage leaf.

7. 7

   Secure with toothpick if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.