Elaine Mazur's Porcupine Balls (Also Stuffed Peppers and Stuffed Cabbage)
Aprox. 3 lbs Hamburger
2 - 3 yellow cooking onions diced
instant white rice
1- 2 green peppers minced (or one each of green and red bell peppers)
1 cup Cabbage minced
*Optional: garlic powder, parsley (I always add these)
1 lg family size Campbell's tomato soup
1 - 2 small cans Campbell's tomato soup
In bowl mix hamburger, onions, green peppers, cabbage salt, pepper and eggs mix well then add rice add enough to so balls stick together mix well.
Make 2 inch diameter meatballs, put in baking pan as you make them.
In separate bowl mix tomato soup and 1/2 of the large can of water.
Add salt and pepper then pour over meatballs
Cover w/ tin foil and bake at 350 till cooked through.
Take tin foil off and brown serve w/rice spoon tomato soup gravy over rice and balls
Get 2 large but square at bottom sweet green bell peppers per person.
Cut off tops of peppers deseed and rinse
Place in baking pan
Make porcupine recipe above except don’t add minced peppers.
Spoon 2 tablespoons soup before mixing w/the water in each pepper
Place meat mix in each pepper leave about 1/2 inch on top and spoon more tomato soup over meat mix
Then pour remaining soup mixed w/ water salt and pepper in pan
Cover w/tin foil
Bake at 350 till cooked through then remove foil and brown slightly
Get 2 large cabbage w/big leaves
Boil in salted water just long enough to peel leaves off
Return to pan as many times as necessary to get all good leaves off
Make porcupine balls above w/out the minced cabbage
Put meat mix in each leaf and roll fold over all edges.
Place in baking pan cover w/soup mix
Cover w/tin foil bake at 350 'till cooked through
Pairs Well With
This is one of our families main meals. We serve the Tomato gravy over instant rice. Homemade fried corn and peppers is a great veggie side dish for this :)