Ingredients
1 beaten egg
12 cup milk
14 cup finely chopped onion
1 teaspoon Worcestershire sauce
34 teaspoon salt
1 dash pepper
1 lb ground beef
34 cup cooked rice
6 large cabbage leaves
1 (10 3/4 ounce) can condensed tomato soup
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Preheat oven to 350. In a bowl combine egg, milk, onion, Worcestershire sauce, salt, and pepper; mix well. Add meat and cooked rice; mix well. Remove center vein of cabbage leaves, keeping each leaf in 1 piece. Immerse leaves in boiling water for about 3 minutes or until limp; drain leaves. Place 1/2 cup meat mixture on each large leaf or 1/4 cup on medium ones; fold in the sides. Start rolling from an unrolled edge. making sure the folded edges are included inside the roll. Arrange in a 9x13 oven proof dish. Stir together the soup, brown sugar, and lemon juice; pour the mixture over the top of the cabbage rolls. Bake, uncovered for 1 1/4 hours, basting once or twice with sauce. Makes 6 servings.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon