Baked Stuffed Cabbage Rolls

Photo: flickr user clkohan

Ingredients

1 head cabbage

1 pound cooked beef

1 cup cooked rice

1/4 cup finely chopped onions

1 egg

1 teaspoon salt

1/4 teaspoon pepper

1 can condensed tomato soup

1 can stewed tomatoes

2 tablespoons lemon juice

2 tablespoons brown sugar

Preparation

Prepare cabbage leaves and chopped cabbage as directed below. Mix together the beef, rice, onion, egg, salt, pepper and 2 soups. Divide the mixture among the prepared leaves, placing a small roll of the meat in the center of each. Roll up leaves envelope fashion and place seam side down over prepared chopped cabbage.

Mix together the remaining soup, stewed tomatoes, lemon juice and sugar; pour over rolls. Cover with foil and bake in a moderate 350 degree oven about 1 1/2 hours. Uncover and bake about 30 minutes longer. Makes 6 servings, 2 rolls each.

To prepare cabbage, cut out the core about 1 inch down. Cover the cabbage with boiling water and let boil about 10 minutes. Drain. Remove 12 large outer leaves so they are whole; cut out any heavy rib at bottom of each. Spread out on flat surface ready for filling. Shred remaining cabbage coarsely with a knife and spread over bottom of oven glass baking dish.