- 2 lb. ground beef
- 1/2 tsp. pepper
- 2 cans tomato soup
- 2 tsp. minced onion
- 1 egg
- 2 c. cooked rice
- 1 c. water
- 1 tsp. sage
- 2 med. sized heads of cabbage
Combine all ingredients except 1 can soup, cabbage and water. Cut out heart of cabbage, put in boiling water to lose leaves. Place about 2 tablespoons of meat mixture in each leaf, roll and fasten with toothpicks. Place in pan, mix remaining can of soup with 1 cup water, pour over cabbage rolls, cover and bake in 350-degree oven for 1 hour.
Source: Clarenville Public Library Cookbook, 1987
