| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion; chopped |
| 1 |
|
Stalk celery; diced |
| 1 |
tb |
Shortening |
| 2 |
tb |
Tomato sauce |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
lb |
Ground chuck |
| 1 |
lb |
Bulk sausage |
| 3/4 |
c |
Rice |
| 2 |
lb |
Cabbage |
| 1 |
cn |
(8 oz) of sauerkraut; drained |
| 3 |
tb |
Flour |
| 1 |
tb |
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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