Stuffed Cabbage - cooking recipe

Ingredients

1 1/2 lb. ground beef
1/2 c. chopped bell pepper
1/2 tsp. chili powder
1/2 tsp. black pepper
1/3 c. catsup
2 cans tomato soup
1 medium size onion, chopped
1/2 c. uncooked rice
1 tsp. salt
1/4 c. evaporated milk
1 large cabbage head

Preparation

Run hot water over large cabbage leaves; remove from stalk without tearing.
Place leaves in a large pot; steam.
Remove from pot and cool.
Mix all other ingredients, except soup; roll small handfuls into each cabbage leaf, tucking ends in.
Place rolls in Dutch oven.
Cut up remaining cabbage over rolls.
Sprinkle with salt, pepper and 1 tablespoon sugar.
Pour tomato soup, plus 1 can of water, over rolls.
Simmer for 1 hour, or until cabbage and meat are tender.
Serve with corn bread muffins and beet pickles. Serves 6.