Stuffed Cabbage

• 3 lb. ground chuck
• 1 large white cabbage
• 3 c. Uncle Ben's rice
• 1 large green pepper, chopped
• 1 large onion, chopped
• 3 Tbsp. beef bouillon (instant)
• 3 to 4 cans tomato soup (10 oz. cans, Campbell's)
• 1 pkg. Lipton beefy onion soup mix (1 envelope)
• 1 egg

1. Cut core from cabbage; do not damage leaves.
2. Place cabbage in large pot of boiling water approximately 15 to 20 minutes.
3. As leaves loosen and become transparent, remove.
4. Splash on cold water and drain on paper towels.
5. Put aside.
6. Mix ground chuck, chopped onion and green pepper, rice, instant bouillon, beefy onion mix, egg and approximately 1/2 can of tomato soup in bowl. Put approximately 3 tablespoons of mixture at base of cabbage leaf and roll from thick part down, amount of meat mixture depends on size of cabbage leaf.
7. Secure with toothpick if necessary.

ground chuck, white cabbage, uncle bens rice, green pepper, onion, beef bouillon, tomato soup, onion soup, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452667 (may not work)