Cabbage Rolls #1
- 8 lg Cabbage leaves
- 1 lb Lean ground beef
- Salt & pepper
- 1 sm Onion; grated
- 1/2 c Cooked rice
- 2 c Tomatoes
- 1 Onion; chopped
- 2 tb Vinegar
- 2 tb Sugar
- Water
Prepare cabbage leaves for stuffing by cutting out & discarding hard center
core. Put cabbage in a large pot & pour boiling water over it. Let stand
until leaves are flexible & can easily be removed from head. Drain. Season
meat with salt & pepper. Add grated onion & rice. Roll a portion of the
meat mixture in each leaf. Fasten with toothpicks. Place rolls in Dutch
oven, folded sides down. Combine tomatoes, onions, vinegar, sugar & a
little water. Pour over cabbage rolls & simmer about 1 hour. May add
additional sugar & vinegar if needed to adjust seasonings.
BESSIE COHEN
From, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
core. Put cabbage in a large pot & pour boiling water over it. Let stand
until leaves are flexible & can easily be removed from head. Drain. Season
meat with salt & pepper. Add grated onion & rice. Roll a portion of the
meat mixture in each leaf. Fasten with toothpicks. Place rolls in Dutch
oven, folded sides down. Combine tomatoes, onions, vinegar, sugar & a
little water. Pour over cabbage rolls & simmer about 1 hour. May add
additional sugar & vinegar if needed to adjust seasonings.
BESSIE COHEN
From
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
