Porcupine Balls With Cooked Cabbage
2 lbs. Ground beef
1-1/2 cups rice, cooked until semi-tender
Salt and pepper
1 head of cabbage, cored and chunked
2 cans tomato soup
Combine ground beef with rice and eggs. Salt and pepper to taste.
Roll into balls about 2 inches in diameter. Spread in a large baking
Dish. Spread cabbage over meatballs and top with tomato soup. Bake at
350 for 1 to 1-1/2 hours or until meat is done and cabbage is very
Tender. Mixture may also be cooked in the pressure-cooker for
Approximately 30 minutes.