INGREDIENTS
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INGREDIENTS
- ⅔ cup water
- ⅓ cup uncooked white rice
- Cabbage leaves, 8 oz
- 1 pound lean ground beef
- 4 oz oyster mushrooms, chopped
- ¼ cup chopped onion
- 1-2 sliced or chopped green garlic
- 1 egg, slightly beaten
- 1 (10.5 ounce) can condensed tomato soup, divided
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- fresh chopped parsley and oregano to taste
INSTRUCTIONS
- Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
- Meanwhile, bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
- Combine ground beef, 1 cup of cooked rice, mushrooms, onion, egg, 2 tablespoons of tomato soup, salt, and pepper, green garlic, parsley and oregano in a large bowl; mix thoroughly.
- Spoon beef mixture evenly onto each cabbage leaf; bring one end of the cabbage leaf over the mixture, rolling and tucking in the ends to prevent the filling from falling out.
- Place cabbage rolls in a large skillet over medium heat; pour remaining tomato soup on top. Cover and bring to a boil; reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.