| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
German |
Meats |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef, ground |
| 1/3 |
c |
Rice, uncooked |
| 2 |
T |
Butter |
| 1 |
|
Onion, finely sliced |
| 1 |
|
Egg, well beaten |
| 1 |
c |
Tomato soup |
| 1 |
|
Lemon, juice of |
| 1 |
t |
Sugar |
| 1 |
t |
Parsley, minced |
| 1/2 |
c |
Celery, chopped |
|
|
Salt & pepper |
| 6 |
|
Cabbage leaves |
INSTRUCTIONS
Season the hamburger well with salt and pepper and add the egg. Mix
well. Mix in rice. To make sauce, melt the butter and add the tomato
soup and an equal amount of water and add to onion. Add the parsley,
celery, lemon juice, sugar, salt and pepper, and cook for 10 minutes.
Wash the cabbage leaves and boil until tender. Put 2 Tbsp of meat
mixture in each leaf and roll tightly. Secure each roll with a
toothpick. Place in a saucepan and pour sauce over rolls. Cover pan
tightly and cook slowly for 3 hours. Serve very hot. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press,
1936. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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