| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Dutch | All newly t, Beef, Pork | 6 | Servings |
INGREDIENTS
| 1 | Cabbage; about 4 pounds | |
| 1 | lb | Ground beef |
| 1/2 | lb | Ground pork |
| 1 | c | Cooked rice |
| 1 | Egg; slightly beaten | |
| 1/2 | ts | Garlic salt |
| 3/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | ts | Nutmeg |
| 1 | c | Chopped onion |
| 1/4 | c | Chopped parsley |
| Butter | ||
| 1 | c | Tomato sauce |
| 1 | cn | (27 oz.) sauerkraut; drained |
| Sour cream; optional |
INSTRUCTIONS
Boil the cabbage reserving the liquid and setting aside 12 large leaves. Shred the remaining cabbage. Lightly mix the meats, rice, egg and seasonings. Divide the filling among the leaves and make packages by folding in the sides. Saute' the onion and parsley in 2 tablespoons butter. Stir in the tomato sauce and 1 cup of the cabbage liquid. Pour half the tomato mixture into a Dutch oven. Put cabbage rolls into the Dutch oven, seam side down. Top with sauerkraut and shredded cabbage. Dot with 2 tablespoons butter and pour the remaining tomato mixture over all. Cover and simmer 2-2 1/2 hours. Serve with sour cream if desired. Makes 6 servings. Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #752 by L979@aol.com on Aug 21, 1997
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