| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Meat |
6 |
Servings |
INGREDIENTS
| 6 |
lg |
Cabbage leaves |
| 2 |
c |
Boiled ham; diced |
| 1 1/2 |
c |
Cooked rice |
| 1 |
md |
Onion; chopped |
| 1 |
|
Egg; beaten |
| 1 |
tb |
Parsley flakes |
| 2 |
cn |
Tomato soup |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Cook cabbage leaves in boiling, salted water until wilted; drain. Combine
ham, rice, parsley, onion, egg and 3/4 cup tomato soup. Place about 1/2 cup
of ham-rice mixture on each cabbage leaf; roll and secure with toothpicks
or string. Place cabbage rolls in casserole; pour remaining soup over
cabbage; season to taste. Cover. Bake in 350 degree oven for 30 minutes.
Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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