INGREDIENTS

INSTRUCTIONS

Put water on to boil in large Dutch oven. While water is on to boil, start
mixing other ingredients.
Mix by hand ground beef, rice, salt, pepper, garlic salt, chopped onion and
tomato sauce. Do this until thoroughly mixed. Then add egg and mix again.
As water comes to a boil, put in 2 or 3 cabbage leaves and allow to
completely soften. While leaves soften portion out 12 equally sized scoups
of ground beef mixture on wax paper.
Using large cutting board, place fully softened leaves, one at a time, with
base of stems facing you. Lay one scoup of ground beef mixture at base of
stem and roll leaf over the ground beef mixture, folding the sides of the
leaf in to seal ends and hold beef in place.
Place cabbage rolls in large ungreased baking dish with seam side down.
Spread tomato soup evenly over top of cabbage rolls.
Preheat oven to 350 degrees and bake covered for one hour.
Recipe by: Dick Marksberry
Posted to FOODWINE Digest  by Chris or Dick Marksberry
<chrism1@MAIL.PHOENIX.NET> on Nov 30, 1997

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