| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
German |
Main dish, Meats |
16 |
Rolls |
INGREDIENTS
| 1 |
|
28 oz can tomatoes |
| 1 |
|
8 oz can tomato sauce |
| 3 |
tb |
Brown sugar |
| 3 |
tb |
Lemon juice |
| 1 |
|
Small onion; chopped |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Celery salt |
| 1/2 |
ts |
All spice |
| 1/2 |
ts |
Pepper |
| 1 |
c |
Water |
| 1/4 |
c |
Chopped parsley (fresh) |
| 16 |
|
Cabbage leaves |
| 2 |
lb |
Ground beef |
| 1 |
c |
Cooked white rice |
| 1 |
|
Large onion, chopped fine |
| 1/2 |
c |
Chopped parsley |
| 1 |
ts |
Sage |
|
|
Salt and pepper |
INSTRUCTIONS
SAUCE:
ROLLS:
Mix sauce ingredients in saucepan and simmer 30 min. Blanch large head of
cabbage in boiling water for 3 min. Peel off 16 leaves. (May have to dip in
water again to get all leaves off). Mix ground beef, rice, onion, parsley
and spices well. Pat down in bowl. Cut into 16 (like cutting pie). Place
meat mixture on cabbage leaf and fold up. May need to cut a "V" at the core
part of the cabbage leaf if too stiff too fold. PLace seam side down in
pan. Make all rolls. Pour sauce over all. Top with crushed gingersnap
crumbs. (12-14 cookies worth). Bake covered at 350 for 1 hour. Take cover
off after first half hour.
Source: Amish Cooking from Quilt Country TV show Typed by: Melissa Mierau
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