| 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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