Stuffed Cabbage Rolls

Pork

I've never tried to freeze this, so I would only be guessing if they would turn out okay.

Ingredients

  • 1 beaten egg
  • 1/2 c. milk
  • 1/4 c. finely chopped onion
  • 1 tsp. Worcestershire sauce
  • 3/4 tsp. salt
  • Dash pepper
  • 1/2 lb. ground pork
  • 1/2 lb. ground beef (or just 1 lb. beef
  • instead of the pork)
  • 3/4 c. cooked rice
  • 6 large or 12 medium cabbage leaves
  • 1-10 3/4 oz. can tomato soup
  • 1 TBL brown sugar
  • 1 TBL lemon juice

Directions

In bowl, combine egg, milk, onion, Worcestershire, salt & pepper. Mix well. Add meat & cooked rice; mix well.
Remove center vein of leaves, keeping each in one piece. Immerse leaves in boiling water about 3 minutes or til limp; drain. Place 1/2 c. meat mixture on each large leaf, or 1/4 c. on each medium. Fold in sides. Starting at unfolded edge, roll up each leaf, making sure folded sides are included in roll. Arrange in a baking dish. Stir together soup, brown sugar, and lemon juice; pour mixture over cabbage rolls. Bake, uncovered in a 350 degree oven for 1 and 1/4 hours, basting several times with sauce.


Serves 6

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Submitted 6/13/05.
Source: Betty Crocker
Submitted By: C Mahoney
kmahoney@infoave.net
Stuffed Cabbage Rolls