| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Casseroles, Pork & ham, Post to bak, To post | 6 | Servings | |
INGREDIENTS
| 1 | Cabbage Head | |
| 1/2 | c | Long-Grain Rice, uncooked |
| 1 | lb | Pork Sausage |
| 1 | 16 Oz Sauerkraut | |
| 1 | 16 Oz Tomatoes | |
| 6 | Lean Pork Chops | |
| Salt And Pepper, to taste |
INSTRUCTIONS
1974 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. 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
A Message from our Provider:
“Time: A longing in man for reuniting with God.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 363
Calories From Fat: 234
Total Fat: 25.9g
Cholesterol: 98.4mg
Sodium: 628.4mg
Potassium: 495.3mg
Carbohydrates: 5.5g
Fiber: <1g
Sugar: <1g
Protein: 25.3g