Recipes
Take your craving into the kitchen.
White Castle Stuffed Cabbage Rolls
1997 FINALIST
| 10 | White Castle hamburgers, chopped |
| 1 | large cabbage, cored |
| 1 | onion, chopped |
| 1 cup | hot water, divided |
| 1 can | tomato soup |
| 1/2 cup | butter |
| 1/2 cup | celery, chopped |
| 1/2 tsp. | oregano |
| Salt and pepper to taste |
Boil water to cover cabbage for 15 minutes, or until leaves become pliable. Remove six large leaves; set aside. In hot butter, sauté onions and celery until transparent. Blend in 1/2-cup water, chopped burgers, salt and pepper. On each cabbage leaf, place one-sixth of the meat mixture. Roll up leaf, tucking ends in securely with toothpicks. Arrange rolls in a baking dish. Mix tomato soup with 1/2-cup water and oregano. Pour over rolls. Cover and bake at 350° for 90 minutes or until cabbage is tender. Serves six.
Submitted by Joan Willy of St. Paul, MN
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