| 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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