| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Dutch |
Ethnic, Hamburger, Pork, Rice, Cheese/eggs |
8 |
Servings |
INGREDIENTS
| 2 |
lg |
Cabbage heads |
|
|
Boiling water |
| 6 |
sl |
Bacon; chopped |
| 1 |
lg |
Onion; chopped |
| 1 |
cn |
Tomato soup (10 1/2 oz size) |
| 2 |
|
Eggs |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
ts |
Paprika |
| 2 |
ts |
Worcestershire sauce |
| 3/4 |
lb |
Ground beef |
| 3/4 |
lb |
Ground pork |
| 3/4 |
lb |
Ground ham |
| 2/3 |
c |
Cooked rice |
|
|
Los Angeles, California |
INSTRUCTIONS
Remove bruised leaves from cabbage and cut out center core. Pour boiling
water over cabbages to soften. Meanwhile, saut. bacon and onion until bacon
is done. Add half the tomato soup. Beat eggs and add salt, pepper, paprika,
Worcestershire sauce, ground beef, pork and ham. Add bacon mixture and rice
and mix thoroughly. Separate cabbage leaves and drain. Place heaping
tablespoon of stuffing at core end of each cabbage leaf and roll carefully,
tucking in ends. Place rolls in layers in Dutch oven or heavy kettle. Chop
small unused leaves and place over to. Pour remaining soup and add enough
water to cover rolls. Cover and simmer 2 to 2-1/2 hours.
Source: Selma Chutuk - St. Anthony Croatian Church Women's Guild
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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