| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Head cabbage; (diced) |
| 1 |
|
Onion; (diced) |
| 1 |
ts |
Salt |
| 2 |
lb |
Hamburger |
| 1 |
ts |
Salt |
|
|
Pepper to taste |
| 1 |
sm |
Onion; (diced) |
| 1/2 |
c |
Minute Rice |
| 1 |
cn |
(large) crushed tomatoes |
| 1/2 |
c |
Brown sugar |
| 1/2 |
c |
Lemon juice |
| 1/2 |
c |
Cider vinegar |
INSTRUCTIONS
MEATBALLS
SAUCE
Heat in Dutch oven over low heat in tiny amount water for 20 minutes. While
cooking,
make MEATBALLS: Form into balls, lay over cabbage and make SAUCE:
Pour over meatballs and cover. Cook for 2 hours on low heat. Best if made
ahead and reheated in oven. Can also be frozen )defrost and heat for one
hour at 350).
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 03, 1998
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