Stuffed Cabbage Rolls

Ingredients

• 1 large head of Cabbage
• 1 cup of Rice, cooked and cooled
• 1lb ground Beef
• 1 medium Onion, chopped
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon Salt
• 1/4 teaspoon of Pepper
• 1 can (10oz) Cream of tomato soup, undiluted, divided
• 1/2 cup Water

Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 large leaves for rolls and set remaining cabbage aside. Combine rice, beef, onion, Worcestershire sauce, salt, pepper, and 1/4 cup of soup; mix well. Put 2-3 tablespoons of meat mixture on each cabbage leaf. Fold insides, starting at an unfolded edge, and roll up leaf completely to enclose meat. Repeat with remaining meat and leaves. Line a Dutch oven  with leftover Cabbage. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil; reduce heat and simmer on low for 1 to 1 1/2 hours or until rolls are tender. Remove rolls and cabbage. If desired, sauce may be thickened buy boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately. Yield: 4-6 servings.