| 2/3 cup of water 1/3 cup of uncooked white rice 8 cabbage leaves 1 pound of lean ground beef 1/4 cup of chopped onion 1 egg, slightly beaten 1 teaspoon of salt 1/4 teaspoon of ground black pepper 1 (10.75 ounce) can of condensed tomato soup |
Cook the rice. While rice is cooking, boil some lightly salted water in a large
saucepan. Add cabbage leaves and cook fthem or 2 to 4 minutes or until softened;
and then drain.
In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg,
salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
Divide the beef mixture evenly among the cabbage leaves. Roll and secure them
with toothpicks or string.
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.
saucepan. Add cabbage leaves and cook fthem or 2 to 4 minutes or until softened;
and then drain.
In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg,
salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
Divide the beef mixture evenly among the cabbage leaves. Roll and secure them
with toothpicks or string.
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.
| The Main Courses Chef presents ... Stuffed Cabbage at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
