Stuffed cabbage roll ||Recipe

INGREDIENTS

• 1 large head cabbage
• 1 cup quick-cooking rice, cooked and cooled
• 1 pound lean ground beef (90% lean)
• 1 medium onion, chopped
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (10-3/4 ounces) undiluted, divided condensed tomato soup
• 1/2 cup water

PROCEDURES

• Cook cabbage in boiling water only until leaves fall off head. 
• Reserve 14-16 large leaves for rolls and set aside remaining cabbage.
• In a bowl, combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup. 
• Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, then roll up leaves to completely enclose meat.
• Line a Dutch oven with leftover cabbage leaves. Combine remaining soup and water; pour over cabbage.
• Stack cabbage rolls on top of sauce. Cover. Bring to a boil. 
• Reduce heat; cover and simmer on low for 1 to 1-1/2 hours or until rolls are tender.
• Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately.