Porcupine Balls With Cooked Cabbage
  • 2 lbs. Ground beef
  • 1-1/2 cups rice, cooked until semi-tender
  • 2 eggs
  • Salt and pepper
  • 1 head of cabbage, cored and chunked
  • 2 cans tomato soup
  1. Combine ground beef with rice and eggs. Salt and pepper to taste.
  2. Roll into balls about 2 inches in diameter. Spread in a large baking
  3. Dish. Spread cabbage over meatballs and top with tomato soup. Bake at
  4. 350 for 1 to 1-1/2 hours or until meat is done and cabbage is very
  5. Tender. Mixture may also be cooked in the pressure-cooker for
  6. Approximately 30 minutes.