1 medium head cabbage
1 c. water
3/4 c. chopped celery
3/4 c. shredded carrot
1/2 c. chopped onion
1 Tbsp. butter or oleo
1 lb. lean ground beef
1/2 tsp. salt
1/8 tsp. pepper
1 can (11 oz.) condensed
Cheddar cheese soup
Remove core from cabbage. Place cabbage core side down
in 2 1/2-quart glass bowl or 2-quart glass measuring cup; add
water. Cover with waxed paper. Microwave until leaves are
limp and tender, 10 to 12 minutes. Mix celery, carrot, onion
and butter in 1-quart round glass casserole. Cover and micro-
wave until vegetables are partially cooked, 5 to 6 minutes,
stirring once. Mix in beef, salt, pepper, egg and 1/2 cup of
the soup. Drain cabbage; remove 10 large leaves. Place about
1/3 cup of beef mixture at thick end of each leaf. Fold sides
in; roll up. Place seam sides down in ungreased oblong glass
baking dish, 11 3/4 x 7 1/2 x 1 3/4-inches. Spread remaining
soup over rolls. Cover with waxed paper. Microwave 7 minutes.
Turn dish one half turn. Microwave until done, 7 to 9 minutes.
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