| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Hungarian |
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Ground beef |
| 1 1/2 |
c |
Minute rice |
|
|
Salt & pepper to taste |
| 2 |
tb |
Garlic powder |
| 2 |
tb |
Celery salt |
| 1/2 |
c |
Minced onions |
| 3 |
md |
Heads of cabbage ; cored and parboiled intil leaves are flexible |
| 6 |
lg |
Onions |
| 1 |
cn |
Tomato soup |
| 2 |
cn |
Tomato juice; ( you may not use all the juice depending on the size of the batch you make ) |
INSTRUCTIONS
Recipe By : Mary Kreager
Combine in a large bowl ground beef , minute rice , salt , pepper , garlic
salt , and minced onion; mix well . Set aside . Core and Parboil cabbage ,
set aside to cool .Roll meat mixture in to small to med. sized balls
depending on size of cabbage leaves ) then place in middle of cabbage
leaves and roll the leaves up ; place in roaster seam side down. Layer with
sliced cabbage , onions , and tomato soup . The pour cans of tomato juice
over cabbage rolls so that the juice is even with the last layer. Bake at
350* for 2 to 3 hrs
Note : You can drain off some of the juice after it's done cooking and mix
sour cream with it ( this is very tasty ) , then then re add to cabbage
rolls.
Posted to JEWISH-FOOD digest by Bob & Carole Walberg
<walbergr@mb.sympatico.ca> on Aug 25, 1998, converted by MM_Buster v2.0l.
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