| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Russian |
Beef, Pork & ham, Russian |
8 |
Servings |
INGREDIENTS
| 1 |
|
Head cabbage; (about 3 lb) |
| 1 |
lb |
Ground beef; extra lean |
| 1 |
lb |
Ground pork |
| 1/2 |
c |
Rice; uncooked |
| 1 |
sm |
Onion; chopped fine |
| 1/2 |
ts |
Pepper |
| 1 |
tb |
Salt |
| 1 |
sm |
Sauerkraut; (cans) |
| 1 |
cn |
Tomato soup or tomato puree |
| 1 |
ts |
Paprika |
INSTRUCTIONS
To prepare cabbage, cut deeply around core to loosen leaves. Boil cabbage
about 5 minutes, take leaves apart and set aside to cool. Slice thick stem
from cabbage leaves at the top, careful not to cut through the leaves.
Combine the washed rice, meat, onion, salt and pepper. Mix well. Place a
good tablespoon on the leaves and roll, closing ends so that the meat will
not cook out. Now put a thin layer of sauerkraut on the bottom of the
kettle, then place th rolled cabbage in a layer side by side. Cove with
sauerkraut and if necessary, repeat second layer, add cup of water, put on
to cook for 1 hour. Then add tomato soup or puree and let cook about 1 1/2
hours more over low flame so that it stews more than it cooks to make the
rice nice and fluffy.
Recipe by: Dobro Vide-Good Cooking Cookbook
Posted to recipelu-digest Volume 01 Number 194 by Sewgoode@aol.com on Nov
4, 1997
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