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Monday, July 28, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

Berry Elliott - Click for Website
CABBAGE ROLLS
Entrees
Contributed by: Cathy Vann
Ingredients:
  • 2?3 cup water
  • 1?2 cup white rice
  • 8 cabbage leaves
  • 1 lb. lean ground beef
  • 1?4 cup chopped onion
  • 1 egg, slightly beaten
  • 1 tsp. salt
  • 1?4 tsp. ground black pepper
  • 1 can condensed tomato soup
In a medium saucepan, bring 2/3 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt, pepper and 2 TBS tomato soup. Mix thoroughly.
Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting often with the liquid.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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