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Cabbage Rolls (Pennsylvania Dutch)

Source of Recipe

Mandy/saca2/EDC


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8266.5

List of Ingredients

1 lb. gr. beef
1/3 c. rice, uncooked
1 egg
1 onion. ch. fine
2 T. shortening
Juice of 1 lemon
1 can tomato soup
1/2 celery, ch.
1 t. sugar
1 t. parsley, minced
6 cabbage leaves
Salt and pepper


Recipe

Combine meat, salt and pepper, rice and egg and mix well.

For the sauce--saute onion in butter till soft. Add tomato soup and equal amt. of water to onion, plus celery, parsley, lemon juice, sugar, salt and pepper. Cook for 10 min.

Wash cabbage leaves and boil until tender. Divide meat mixture among cabbage leaves; roll tightly and secure with toothpicks.

Place rolls in sauce pan, pour sauce over them, cover pan and cook very slowly for 3 hrs.