| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Meat | 8 | Servings | |
INGREDIENTS
| 1 | lg | Head cabbage |
| 1 1/2 | lb | Ground beef |
| 1 | lb | Ground lean pork shoulder |
| 1/2 | sm | Onion; chopped |
| 1 | Egg | |
| 1 | Sprinkle of dry parsley flakes | |
| 1 | ds | Freshly grated nutmeg |
| Salt & pepper to taste | ||
| 3/4 | c | Minute rice |
| 2 | cn | (large) sauerkraut; (or amount you need for 8 people) |
INSTRUCTIONS
Parboil head of cabbage so leaves separate in whole pieces. Just boil them long enough so they roll easily. Mix all other ingredients, except sauerkraut, together; add enough water to be fairly soupy (a little moister than meat loaf). Place about 2 tablespoons of meat mixture on each cabbage leaf, roll and tuck in the ends. Place rolls, flap side down, in a large pot. Cover with sauerkraut, cover pot and simmer 1-1/2 hours. Serves 8. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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