Ingredients
1 medium head cabbage1/2 cup uncooked instant rice1 pound ground beef1 small onion, chopped1/2 teaspoon salt1/4 teaspoon pepper2 cans (10-3/4 ounces each) condensed tomato soup, undiluted1-1/4 cups water
Preparation
Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 10 large leaves for rolls. Refrigerate remaining cabbage for another use. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut.
Cook rice according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cooked rice, salt and pepper.
Place 1/3 cup beef mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat. Place seam side down in a greased 13x9-in. baking dish. Combine soup and water; pour over top.
Cover and bake at 350° for 55-65 minutes or until cabbage is tender.
