| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 12 | Servings | |
INGREDIENTS
| 4 | Heads cabbage | |
| 1 | c | Raw rice |
| 1 1/2 | lb | Ground chuck |
| 3/4 | c | Celery; chopped |
| 2/3 | c | Bell pepper; chopped |
| 2 | c | Onion; chopped |
| 1 | Chicken bouillon cube | |
| Cayenne pepper (optional) | ||
| Salt & pepper |
INSTRUCTIONS
Wash and core cabbage, saving loose leaves. Place cabbage heads in large roaster; cover with water and add 4 tablespoons salt. Cook until outside is tender but inside is still firm. Remove from liquid and let cool. Cook 1 cup rice according to package directions. In a large skillet add ground chuck and chopped ingredients; brown well. Add rice to this mixture; salt and pepper to taste. Add cayenne pepper if desired. Place loose cabbage leaves on bottom of large roasting pan, then arrange cabbage heads on leaves. Stuff cabbage with rice mixture. (It may be necessay to cut larger holes in cabbage.) Dissolve chicken bouillon cube in 1 cup boiling water; pour into roaster. Bake covered in a 400 degree oven for 45 minutes. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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