Cabbage Rolls - Sarma

½

cup uncooked, long-grain rice

1 pound ground beef

1 egg

1 small yellow onion, minced

1 teaspoon salt

⅛

teaspoon black pepper

Small head cabbage

1 can (about 11 ounces) condensed tomato soup

Cook rice in about 11/2 cups salted water for 5 to 6 minutes; drain.

In a large bowl, combine rice, ground beef, egg, onion, salt and pepper. Set aside.

Cut the core from the head of cabbage. Place head in a large pot of boiling water. Cook under low/medium heat 8-10 minutes. Turn the cabbage over to cook the other side for another few minutes until leaves are just tender. Do not overcook; if leaves become too soft they will not hold their shape. Remove outer leaves as they soften and set aside.

To roll: For small cabbage leaves, horizontally slice off some of the coarse core that is down the center so the roll will be easier to shape. Cut large leaves in half down the center, removing the coarse core in the middle, and use each half.

Fill the cabbage leaf with 1/3 to 1/2 cup of meat filling. Roll up, starting from heavier end, until the cabbage is completely around the meat. Tuck in each end, and shape into a roll if necessary. Leftover cabbage can be coarsely chopped and layered over the cabbage rolls during baking.

Place rolls in an ovenproof pan. Cover with tomato soup and enough water to cover them most of the way. Cover with a lid. Bake at 350 degrees 2 hours, turning once after 1 1/2 hours.

Serve with mashed potatoes and a colorful vegetable, such as green beans, peas or beets.

Serves four to six.