| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Casseroles, Pork & ham, Post to bak, To post | 6 | Servings | |
INGREDIENTS
| 1 | md | Cabbage Head |
| 1/2 | c | Long-Grain Rice; uncooked |
| 1 | lb | Pork Sausage |
| 1 | cn | (16 Oz) Sauerkraut |
| 1 | cn | (16 Oz) Tomatoes |
| 6 | Lean Pork Chops | |
| Salt And Pepper; to taste |
INSTRUCTIONS
Wash and place cabbage leaves in boiling water for 5 minutes and drain. Mix sausage and rice; roll up in cabbage leaves; fasten with toothpick. Place rolls in bottom of large pan in a nest of extra cabbage leaves. Brown pork chops. Pour tomates and sauerkraut over cabbage rolls; then add browned pork chops. (Liquid should cover it.) Salt and pepper to taste. Cook 4 hours over low heat, covered tightly. Serves 6 Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@icanect.net Recipe by: George. S. King Posted to MC-Recipe Digest V1 #696 by Bill Spalding <billspa@icanect.net> on Jul 29, 1997
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