Works well in a slow cooker. 

Prep: 20 mins

Cook: 40 mins

Total: 1 hr

Servings: 8

Yield: 8 cabbage rolls 

Ingredients

 ⅔ cup water 

⅓ cup uncooked white rice 

1 bay leaf

8 cabbage leaves 

1 pound lean ground beef 

¼ cup chopped onion 

1 egg, slightly beaten 

1 teaspoon salt 

¼ teaspoon ground black pepper 

1 (10.75 ounce) can condensed tomato soup

Directions

Step 1  

In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. 

Step 2 

Bring a large saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain. 

Step 3

In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly. 

Step 4 

Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string. 

Step 5 

In a large skillet over medium heat, place the cabbage rolls, add bay leaf and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat.