1 lb ground beef
1 cup cooked rice
1 egg
1 tsp. salt
1 sm. chopped onion
1/4 tsp. pepper
1 sm. head of cabbage
2 slices of bacon
1 10 oz. can tomato soup
How to make this recipe:
Core & steam cabbage until leaves are wilted. Mix remaining ingredients in large bowl.
Roll up golf ball size meat mixture in cabbage leaf. BE SURE TO TUCK IN ENDS. Lay rolls in a pot, cover with can of tomato soup and the bacon that is fried crisp, & chopped. (Add the grease too, for extra flavor, along with 1 soup can of water.)
If there is leftover cabbage, cut up and place on top.
Cook on medium heat for 1 hour. Serves a family of 5 easily (with leftovers)
Recipe from: Beth Fegley
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