Incredible Cabbage Rolls
Description
Purchased from the Early Estate in Corpus Christi, Texas in 1992. This recipe is a newspaper clipping from the Chicago Times in 1956. I have made this on numerous occasions and it has always been a hit.
Ingredients
- 1 pound ground sirloin
- 1/3 cup uncooked rice
- 1 egg, beaten
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 6 large cabbage leaves
- 1 medium white Onion, thinly sliced
- 2 tablespoons unsalted butter, melted
Sauce:
- 1 can undiluted can of tomato soup
- 1-1/4 cups water
- ½ cup chopped celery
- 1 teaspoon fresh parsley, minced
- 3 tablespoons fresh lemon juice
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Procedures
- Mix the ground sirloin, rice, egg, salt pepper together in a bowl and mix well.
- Cook the cabbage leaves in boiling water for 5 to 8 minutes or just until tender.
- Remove the cabbage leaves from the water and drain.
- Place equal portions of the meat mixture in the center of each cabbage leaf and fold the ends over, and fasten with wooden toothpick.
- Sauté the Onion in butter in a large skillet until tender but not brown.
- Add the tomato soup and the remaining ingredients, stirring well.
- Simmer for 10 minutes.
- Place the cabbage rolls in the tomato mixture, cover and simmer for 2 hours.
