#3922 - Skillet Polish Pigeons

(by Shirley McNevich)

2/3 cup water + extra for the cabbage
1/3 cup uncooked white rice (prepared according to package directions)
1 head of cabbage
1lb. ground chuck
1/4 cup chopped onions (more if you wish)
1 beaten egg
1 tsp. salt
1/4 tsp. fresh ground black pepper
1 - 10.75oz. can Campbell's tomato soup (undiluted)
1 small can Italian diced tomatoes

Fill a Dutch oven 3/4 full with water--add 1 tsp. salt and bring to a boil. Remove the core from the cabbage (discard it) and place remaining cabbage head into the boiling water--cook it for 6 minutes, turning frequently, until cabbage leaves loosen. Remove from heat, drain, and wait until cooled enough so you can handle the cabbage. Remove the leaves one at a time until you have 8 large cabbage leaves. In a bowl add ground chuck, the cooked rice, the onions, beaten egg, salt, pepper and 2 TBSP of the tomato soup--mix well. Divide the ground chuck mixture evenly between the 8 cabbage leaves. Tuck in the end of the cabbage leaves and roll them (like an egg roll) and secure them with toothpicks. In a skillet over medium heat add the rest of the tomato soup and the chopped tomatoes. Place the cabbage rolls into the tomato mixture. Bring to a boil, then turn heat back to low, cover with a lid and simmer for 40 minutes (stirring the tomato mixture and basting the cabbage rolls with the tomato mixture every 5 minutes).