Ingredients:
- ⅔ cup of water
- ⅓ cup of uncooked white rice
- 8 cabbage leaves
- 1 pound (0.45 kg) of lean ground beef
- ¼ cup of chopped onion
- 1 slightly beaten egg
- 1 teaspoon of salt
- ¼ teaspoon of ground black pepper
- 1 (10.75 ounce (0.41 kg)) can of condensed tomato soup
Directions:
Step 1: In a medium saucepan, bring the water to a boil. Add the rice and stir. Reduce the heat, cover, and simmer for 20 minutes.
Step 2: Bring a large, large saucepan of lightly salted water to a boil. Add the cabbage leaves and cook for 2 to 4 minutes, or until they soften; then drain.
Step 3: In a medium mixing bowl, combine the ground beef, 1 cup (0.24 l) of cooked rice, chopped onion, beaten egg, salt, pepper, and 2 tablespoons of tomato soup. Mix thoroughly.
Step 4: Divide the beef mixture evenly among the cabbage leaves. Roll up the leaves and secure them with toothpicks or string.
Step 5: 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 the heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
