Ingredients
1 large head cabbage1 cup quick-cooking rice, cooked and cooled1 pound lean ground beef (90% lean)1 medium onion, chopped2 tablespoons Worcestershire sauce1/2 teaspoon salt1/4 teaspoon pepper1 can (10-3/4 ounces) condensed tomato soup, undiluted, divided1/2 cup water
Preparation
Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 large leaves for rolls and set aside remaining cabbage.
In a bowl, combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup. Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, then roll up leaves to completely enclose meat.
Line a Dutch oven with leftover cabbage leaves. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil. Reduce heat; cover and simmer on low for 1 to 1-1/2 hours or until rolls are tender.
Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately.
