| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Casserole |
6 |
Servings |
INGREDIENTS
| 1 |
|
Head cabbage (select one with loose leaves) |
| 1 |
c |
Minced onion |
| 2 |
tb |
Oil |
| 1/2 |
c |
Uncooked rice |
| 2 |
tb |
Ketchup |
| 1 |
|
Clove garlic; minced |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
lb |
Ground beef |
| 1/4 |
c |
Beef consomme |
| 3 |
c |
Tomato juice |
|
1 |
hour. |
INSTRUCTIONS
Cook cabbage in boiling, salted water for 5 minutes. Drain. Saute onion in
oil; add rice, garlic, ketchup, salt and pepper. Cook 2-3 minutes on
medium, stirring. Add beef and cook 3-5 minutes. Remove from heat and add
consomme. Separate cabbage leaves. Using a slotted spoon, place 1 rounded
tablespoon of meat mixture on each leaf. Roll and secure with a toothpick.
Place rolls in Dutch oven. Pour on tomato juice. Cover and bake at 350 for
MRS BILLY RAY CRISP (SARA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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