move outer leaves.
Return cabbage to boiling water, and
eat.
Set aside.
Cabbage Rolls:
Place a skillet over
>cabbage rolls.
Number of rolls depends on size of your cabbage
ugh green outer leaves from cabbage; with sharp knife, remove
enter core of the cabbage.
Add cabbage to the water and
ender. Add the chopped corned beef, pepper, and salt and saute
Combine ground beef, rice, egg, 1 1/2 teaspoons salt and pepper; stir well.
Cook cabbage leaves in boiling salted water 5 to 8 minutes or until just tender; drain.
Place equal portions of meat mixture in center of each cabbage leaf; fold ends over and fasten with wooden pick.
Saute onion in butter in a large skillet until tender, but not brown.
Add tomato soup and remaining ingredients, stirring well; simmer 10 minutes.
Place cabbage rolls in the tomato mixture; cover and simmer 1 1/2 to 2 hours. Makes 6 servings.
For the cabbage rolls:
Core the head of cabbage and boil in salted
let cool.
Turn the cabbage upside down and cut out
Cut cabbage head in half.
In
ooker.
Prepare the cabbage leaves according to Recipe #305376. Remove the
ut of the head of cabbage as possible. Place in a
Peel the cabbage leaves one by one, cut
oiling point.
Add 8 cabbage leaves; simmer about 2 or
n a large stockpot, steam cabbage leaves in about 2\" of
about 18 leaves).
Blanch cabbage leaves in boiling water to
uitable for filling), place stuffed cabbage rolls and sauce on top of
edium-high heat. Turn cabbage every 2-3 minutes and
boil. Place cabbage head into water,
Remove core from cabbage.
Cover cabbage with cold water; let stand