Stuffed Cabbage Rolls Jan Peterson

2/3 cup water 1 egg, slightly beaten

1/3 cup uncooked rice 1 tsp salt

8 cabbage leaves 1/3 tsp. black pepper

1 pound ground beef 1 10.75 oz. can condensed tomato soup

¼ cup chopped onion

In a medium saucepan, bring water to a boil. Add rice and stir. Reduce, heat, cover and simmer for 20 minutes (or use minute rice). Bring a large saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened. Drain. In bowl, combine ground beef, rice, onion, egg, salt and pepper, along with 2 Tbsp. of tomato soup. Mix thoroughly. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string. Place in baking pan and pour remaining soup over the top. Bake about an hour at 350 degrees covered. Uncover for last 10

minutes.