Serves: 7
Total Calories: 212
In mixing bowl, combine egg, milk, onion, Worcestershire salt, and pepper. Mix well. Add cooked meat and cooked rice. Mix thoroughly. Remove center vein of cabbage leaves, keeping each leaf in one piece. Immerse each leaf in boiling water until limp (3 minutes). Drain. Put cabbage leaf on waxed paper. Place 1/4–1/2 cup mixture on each cabbage leaf. Make sure you fold in sides of each leaf, then roll. Arrange each roll in a 7 1/2x12x2-inch baking pan or dish.
Stir together tomato soup, brown sugar, and lemon juice. Pour sauce over cabbage rolls. Bake, uncovered, at 350° for 1 1/4 hours, basting once or twice with sauce.
This Stuffed Cabbage Rolls recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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