| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Dutch | Meat | 8 | Servings |
INGREDIENTS
| 1 | lg | Head cabbage |
| 1 | lb | Lean ground beef |
| 1/2 | lb | Pork sausage |
| 1/4 | cn | Canned milk |
| 2 | Eggs; well beaten | |
| 1 | c | Cooked rice |
| 1 | ds | Sage |
| 1 | ts | Salt |
| 1 | ts | Pepper |
| 1 | lg | Onion; chopped fine |
| 2 | Sticks celery; chopped fine | |
| 1/2 | lg | Bell pepper; chopped fine |
| 2 | Garlic toes; chopped fine | |
| 1 | tb | Parsley; chopped fine |
| 2 | cn | Stewed tomatoes |
| 2 | c | Water |
INSTRUCTIONS
Remove leaves from cabbage one by one, taking care not to tear. Place in boiling water for 5 minutes to soften. Drain and set aside. In a large mixing bowl combine all ingredients except stewed tomatoes and water. Mix thoroughly and shape into long meat balls (makes approximately 16). In heavy dutch oven combine 2 cans tomatoes and 2 cups water. Gently simmer. Place "meatballs" in cabbage leaf and fold; secure with toothpick. Drop one at a time -- gently --into tomatoes. Simmer over low fire for 4 hours. Note: Take care to boil very slowly or they will fall apart. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Down in the mouth? It’s time for a faith lift”