Description Edit

Purchased from the Early Estate in Corpus Christi, Texas in 1992. This recipe is a newspaper clipping from the Chicago Times in 1956. I have made this on numerous occasions and it has always been a hit.

Ingredients Edit


Directions Edit

  1. Mix the ground sirloin, rice, egg, salt pepper together in a bowl and mix well.
  2. Cook the cabbage leaves in boiling water for 5 to 8 minutes or just until tender.
  3. Remove the cabbage leaves from the water and drain.
  4. Place equal portions of the meat mixture in the center of each cabbage leaf and fold the ends over, and fasten with wooden toothpick.
  5. Sauté the Onion in butter in a large skillet until tender but not brown.
  6. Add the tomato soup and the remaining ingredients, stirring well.
  7. Simmer for 10 minutes.
  8. Place the cabbage rolls in the tomato mixture, cover and simmer for 2 hours.

Contributed by Edit

Cat's Recipes Y-Group

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