| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Polish |
Polish |
6 |
Servings |
INGREDIENTS
| 1 |
|
Cabbage |
| 1/2 |
lb |
Pork or veal, ground |
| 8 |
oz |
Tomato |
| 2 |
|
Egg |
| 2 |
tb |
Butter |
| 1 |
lb |
Ground beef |
| 16 |
oz |
Tomato sauce |
| 2 |
c |
Rice; cooked |
| 1 |
|
Onion; finely chopped |
|
|
Salt; to taste |
|
|
Pepper; to taste |
INSTRUCTIONS
Remove core from cabbage. Scald cabbage in boiling water and remove leaves
as they soften. Saut# onions in butter very lightly (don't brown). Combine
with the meats, rice, eggs and seasonings. Mix well. Place 2 tablespoons of
mixture in center of each cabbage leaf and roll. Wrap in bacon strips and
insert wooden picks to hold together. Pour tomato sauce on rolls, then
squeeze tomatoes from can and arrange on top of rolls. Simmer over low heat
for 2 hours in heavy Dutch oven.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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