Baked Stuffed Cabbage Rolls
By: Anonymous
Published: Monday, March 8, 2010 - 12:19am

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

1 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. 2 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. 3 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.