Stuffed Cabbage Rolls - cooking recipe

Ingredients

12 large cabbage leaves (whole)
1 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce
1 can tomato soup
1 lb. ground beef
1 c. cooked rice
1/4 c. chopped onion
1 egg, beaten

Preparation

Drop cabbage leaves in boiling water a few minutes to soften. Remove. Drain and cool. Combine all ingredients except soup. Spoon mixture evenly into cabbage leaves and roll them up, tucking in sides before final end roll, to form a round envelope.
Place rolls in crock.
Pour the soup over all. Cover and cook for 6 to 8 hours at low heat or 3 to 4 at high.
Serves 4 to 6.
MMM Good.