| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
German |
Meats |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef, ground |
| 1/3 |
c |
Rice, uncooked |
| 2 |
tb |
Butter |
| 1 |
|
Onion, finely sliced |
| 1 |
|
Egg, well beaten |
| 1 |
c |
Tomato soup |
| 1 |
|
Lemon, juice of |
| 1 |
ts |
Sugar |
| 1 |
ts |
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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