Stuffed Cabbage Rolls

Agnes

Serves 6

Ingredients
8 large cabbage leaves
1 pound lean ground beef
1 cup cooked rice
¼ cup chopped onion
1 egg
1 tsp. salt
¼ teaspoon pepper
1 can (10¾-oz) condensed tomato soup
1 can (8-ounces) sauerkraut, drained (optional)

Instructions
In large pot, place cabbage leaves in 4 cups of water. Cover; cook on medium heat for 5 to 7 minutes or until leaves are soft. Combine beef, rice, onion, egg, salt and pepper with 2 tablespoons soup. Divide meat mixture between cabbage leaves; roll.
Place cabbage rolls; seam side down in baking dish. Combine remaining soup and sauerkraut; pour over cabbage rolls. Cover baking dish loosely with foil or use a casserole with a lid.  Cook in 375°F oven for 50 minutes, or until center of cabbage roll is no longer pink.

Note: To cook 1 cup of rice, cook 1/3 cup rice with 1/3 teaspoon of salt with 2/3 cup of water. Cook on HIGH for 6 minutes in Microwave.

Variations:
Easy Stuffing:  Use canned tomatoes, drain the juice and reserve the liquid.  Mix uncooked long grain rice, raw ground meat, diced onions, garlic, salt and pepper.  Stir in 1 cup of the tomato juice; mix well.  Use the uncooked stuffing to make your cabbage rolls.  Pour tomatoes and leftover tomato juice on top of the dish before baking.  Cook at 350 F for 1½ hour until done.  
Quick Preparation:  Chop and shred the cabbage leaves; place ½ of the cabbage in the bottom of the casserole.  Add the filling above or your favorite filling.  Top the filling with the other half of the shredded leaves.  Pour tomato juice on top.  Cover with a lid. Bake at 350 F for about 1 hour.  This dish can be frozen.