By [http://ezinearticles.com/?expert=Terry_Morgan]Terry Morgan
Stuffed cabbage is a perennial favorite. Give this recipe a try the next time you're in the mood. Leftovers can be refrigerated and reheated the next day if necessary.
1 medium head cabbage
1 teaspoon vinegar
2 teaspoons salt
1/2 cup uncooked rice
2 stalks celery, finely diced
2 tablespoons butter or margarine
1 pound ground beef
1 can condensed tomato soup
2 tablespoons red wine
1 tablespoon parsley flakes
1 tablespoon instant minced onion
Dash of pepper
1 can (6 oz.) tomato paste
4 slices bacon
Oven: 400/350 degrees
Cut the core out of the cabbage. Put the cabbage in a kettle with enough water to cover. Add the vinegar and a half-teaspoon of salt. Bring to a boil, removing a few cabbage leaves at a time as they wilt. You will need 20-25 leaves.
Cook the rice in one cup of water with a half-teaspoon of salt ten minutes, or until only partially cooked. Drain if necessary. Saute the celery in the butter about five minutes.
Put the beef in a large bowl. Add the remaining one teaspoon of salt, the rice, celery, egg, half the condensed soup, the red wine, parsley flakes, onion, and pepper. Mix well with hands.
Put a spoonful of the beef mixture in the center of each cabbage leaf. Fold both sides in, then roll up. Secure with toothpicks and arrange in a 13x9x2-inch baking dish.
Mix the remaining soup, 1-1/2 soup cans of water, and the tomato paste. Pour over the cabbage rolls and top with bacon. Cover dish with a lid or foil and bake at 400 degrees for one hour.
Reduce heat to 350 degrees and bake a half hour longer. Makes eight to ten servings.
Terry Morgan invites you to sample many more (300+!) tasty and tantalizing recipes of all kinds at [http://greatrecipesdaily.blogspot.com]Great Recipes Weekly. Visit today and jazz up your cooking.
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