| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion, chopped |
| 1 |
|
Stalk celery, diced |
| 1 |
T |
Shortening |
| 2 |
T |
Tomato sauce |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Pepper |
| 1 |
lb |
Ground chuck |
| 1 |
lb |
Bulk sausage |
| 3/4 |
c |
Rice |
| 2 |
lb |
Cabbage |
| 1 |
|
8 oz of sauerkraut |
|
|
drained |
| 3 |
T |
Flour |
| 1 |
T |
Butter |
INSTRUCTIONS
Saute onion and celery in shortening until transparent. Ad 1
tablespoon tomato sauce, salt and pepper; remove from heat to cool.
combine beef, sausage and rice; ad onion mixture. Mix as for stuffing.
core cabbage; stem in small amount of water until leaves are wilted.
cut away white corded vein from leaf. Fill leaves with meat mixture;
roll as for jelly roll, tucking in ends. Combine krait and tomato
sauce; alternate layers of krait, tomato sauce and water over cabbage
rolls. Cover with water. Add additional leaves. Cover and bake at 350
degrees for 1 and 1/2 hours. Brown flour in butter and liquid from
rolls. Add water until thickened. Pour over rolls. Yield: 6 servings
Happy cooking, Marie Posted by Marie Culver to the Fidonet Cooking
echo 12-94 Posted to MM-Recipes Digest by "Rfm"
<Robert-Miles@usa.net> on Dec 06, 98, converted by MM_Buster v2.0l.
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