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Ingredientes
- 1 med head cabbage
- 1 tsp vinegar
- 2 tsp salt
- 1/2 c. uncooked rice
- 2 stalk celery, finely diced
- 2 tsp butter
- 1 lb grnd beef
- 1 x egg
- 1 can tomato soup
- 2 tsp red wine
- 1 tsp parsley flakes
- 1 tsp instant chopped onion (I use about 1/2 c finely minced onions)
- 1 dsh pepper
- 1 can tomato paste
- 4 slc bacon
Direcciones
- Cut core out of cabbage. Put cabbage in kettle with water to cover and add in vinegar and 1/2 t salt. Bring to boil and remove a few leaves at a time as they wilt. (20 to 25 leaves). Cook rice in 1 c. water with 1/2 t salt 10 minutes.; drain if necessary. Saute/fry celery (and onion if using fresh) in butter about 5 minutes. Put beef in large bowl and add in remaining salt, the rice, celery, onions, egg, half the soup wine, parsley, dash of pepper. Mix well with hands. Put a spoonful of fold in center of each leaf; fold sides and roll up. Secure with toothpicks and arrange in 13 x 9 x 2 inch dish. Mix remaining soup, 1 1/2 cans water and the tomato paste. Pour over cabbage rolls and top with bacon. Cover with foil and bake in 400 degree oven 1 hour. Then lower heat to 350 degrees and bake 1/2 hour longer.
- Note: These are good after frzn and reheated too.
