Cabbage Rolls - Rice Style
Source of Recipe
atw
List of Ingredients
1 head cabbage
6 cups cooked rice
2 Tbsp margarine
1 large chopped onion - optional
salt and pepper to taste
1 can tomato soup
1/4 cup margarine
1/2 cup water
Recipe
Put the head of cabbage in the freezer and freeze overnight. Cook the rice as per package instructions for 6 cups rice. Chop up onion in small pieces and cook in 2 Tbsp margarine until golden brown if onion is desired. Stir the onions into the rice. Add salt and pepper to taste. Take the cabbage from the freezer and soak in a container of hot water. The leaves will then peel off easily. Drain any water from the leaves and you may want to trim the thick part of the veins of the cabbage as this can be tough for eating. When the leaves are too small for rolling, just slice up the remaining leaves. Heat to tomato soup, water, and 1/4 cup margarine. Pour a small amount of this into bottom of roaster/pan. Add any sliced cabbage. Take a cabbage leave and put a spoonful of rice onto the end of the leave and then roll it up. Place the roll into the roaster/pan. Pour the remaining sauce over the cabbage rolls. Cover and bake at 350 for one hour.
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