Stuffed Cabbage Rollsbeef, ground beef 8 each cabbage leaves, lg 1 1/2 teaspoon salt 1 lb ground beef 1/4 teaspoon pepper 1 1/2 cup bread crumbs 1 single garlic salt, dash 1/2 cup onion, finely chopped 1 can tomato soup 2 each eggs, beaten Cook leaves in boiling water for 5 minutes; drain. Combine beef, bread crumbs, onion, eggs, and seasonings. Shape meat mixture into 8 rolls; wrap cabbage leaves around securely. Pour 1 can condensed tomato soup into skillet. Add cabbage rolls. Cover, bring to boil. Simmer 35 minutes, spooning sauce over rolls occasionally. Mrs. Robert F. Lewis |
