Stuffed Cabbage Rolls - cooking recipe

Ingredients

8 large cabbage leaves
1 1/2 c. instant rice
2 cans tomato soup
1 lb. ground beef
1 large onion, chopped
salt and pepper

Preparation

Put head of cabbage in\tfreezer
for
about
1\thour or until the outside leaves start
to
freeze.
Peel off 8 leaves and let soften to room temperature.
Mix together ground beef, 1/2 cup tomato soup, rice
and
chopped onion, salt and pepper to taste. Spoon into cabbage leaves at stem end and fold over sides and roll up.
Secure
with a toothpick and lay stem side down in a large pan or
Dutch
oven, and add rest of soup with 3/4 cup water. Cook over medium heat for about 45 minutes to 1 hour.