Candia Community Woman's Club

Recipe of the month

STUFFED CABBAGE ROLLS

Recipe provided by Lisa Cote. "Growing up I used to hate when my mother served this for supper but there is something about this recipe that I just love! Make the beef mixture the day before for an easy dinner night so all you have to do is stuff the cabbage and cook! I also use 10 minute instant white rice which cuts down the time. I also do not precook the cabbage leaves and they come out perfect while simmering. Hope you enjoy!"

Ingredients

• 2/3 cups water
• 1/3 cup uncooked white rice
• 8 cabbage leaves
• 1lb ground beef
• 1/4 cup chopped onion
• 1 egg slightly beaten
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1 (10.75 ounce) can condensed tomato soup

Directions

1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. Bring a large wide saucepan of salted water to a boil. Add cabbage leaves and cook for 2-4 minutes or until soft. Drain.
3. In a medium mixing bowl, combine the ground beef, white rice, onion, egg, salt and pepper along with 2 tablespoons of tomato soup. Mix thoroughly.
4. Divide the beef mixture between the cabbage leaves. Roll and secure them with toothpicks or string.
5. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stiring and basting with the liquid often.

For more information, view this recipe here: http://allrecipes.com/recipe/stuffed-cabbage-rolls/