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Cabbage Rolls Recipe

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This recipe for Cabbage Rolls, by , is from Our ED Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tina Nixon
Added: Friday, November 21, 2008


1 large head of cabbage
1 to 1/2 pound lean ground beef
1/2 cup instant rice or cooked rice
1/2 tsp salt
1/8 ground black pepper
1 egg, lightly beaten
1/2 cup finely chopped onion
1 can tomato soup (10 1/2oz can) undiluted
1 can tomatoes (14.4oz)

Tear the leaves off the cabbage and cook in boiling water or steam until wilted enough to be flexible. Cool. Mix ground beef, rice, onion, salt, and pepper. Form a few tablespoons of the mixture onto a cabbage leaf then roll up and secure with toothpick.
Combine the soup and tomatoes in a large pot. Place cabbage rolls into large pot.
Cover and simmer for 1 1/2 to 2 hours




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