Stuffed Cabbage Rolls

1. 1

   Cook cabbage in boiling water only until leaves fall off head. Reserve 14 to 16 large leaves for rolls and set remaining cabbage aside.

2. 2

   Combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup; mix well.

3. 3

   Put 2 to 3 tablespoons meat mixture on each cabbage leaf.

4. 4

   Fold in sides, starting at an unfolded edge.

5. 5

   Roll up leaf completely to enclose meat

No additional tips available.