Cabbage Rolls #1

• 9 to 12 cabbage leaves
• 1 1/2 lb. ground beef
• 1 onion chopped
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/4 c. rice (more if desired)
• 1 tsp. shortening
• 1 Tbsp. vinegar
• 1 can tomato soup
• 1 Tbsp. cornstarch
• 1 Tbsp. water

1. Remove cabbage leaves and cover with boiling water till they become limp.
2. Drain.
3. Combine ground beef, 1/2 chopped onion, salt and pepper and rice.
4. Mix well.
5. Shape meat in oblong roll and roll in cabbage leaf using a toothpick to hold together.
6. Place stuffed leaves in roaster and cover with water.
7. Cook at 325u0b0 for 1 1/4 hours.
8. In fry pan, saute remaining onion and shortening. Add vinegar and tomato soup.
9. When cabbage rolls are done, drain and reserve 1 cup liquid.
10. Add heated soup ingredients to cabbage rolls with the reserved liquid.
11. Thicken with the cornstarch mixture.
12. Return to oven for about 15 minutes.

cabbage, ground beef, onion, salt, pepper, rice, shortening, vinegar, tomato soup, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7997 (may not work)