| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Meat |
8 |
Servings |
INGREDIENTS
| 8 |
lg |
Cabbage leaves |
| 1 |
lb |
Lean ground beef |
|
|
Salt & pepper |
| 1 |
sm |
Onion; grated |
| 1/2 |
c |
Cooked rice |
| 2 |
c |
Tomatoes |
| 1 |
|
Onion; chopped |
| 2 |
tb |
Vinegar |
| 2 |
tb |
Sugar |
|
|
Water |
INSTRUCTIONS
Prepare cabbage leaves for stuffing by cutting out & discarding hard center
core. Put cabbage in a large pot & pour boiling water over it. Let stand
until leaves are flexible & can easily be removed from head. Drain. Season
meat with salt & pepper. Add grated onion & rice. Roll a portion of the
meat mixture in each leaf. Fasten with toothpicks. Place rolls in Dutch
oven, folded sides down. Combine tomatoes, onions, vinegar, sugar & a
little water. Pour over cabbage rolls & simmer about 1 hour. May add
additional sugar & vinegar if needed to adjust seasonings.
BESSIE COHEN
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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