Cabbage Rolls and Sauerkraut
- 1 lg Head cabbage
- 1 1/2 lb Ground beef
- 1 lb Ground lean pork shoulder
- 1/2 sm Onion; chopped
- 1 Egg
- 1 Sprinkle of dry parsley
- -flakes
- 1 ds Freshly grated nutmeg
- Salt & pepper to taste
- 3/4 c Minute rice
- 2 cn (large) sauerkraut; (or
- -amount you need for 8
- -people)
Parboil head of cabbage so leaves separate in whole pieces. Just boil them
long enough so they roll easily. Mix all other ingredients, except
sauerkraut, together; add enough water to be fairly soupy (a little moister
than meat loaf). Place about 2 tablespoons of meat mixture on each cabbage
leaf, roll and tuck in the ends. Place rolls, flap side down, in a large
pot. Cover with sauerkraut, cover pot and simmer 1-1/2 hours. Serves 8.
From . Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
long enough so they roll easily. Mix all other ingredients, except
sauerkraut, together; add enough water to be fairly soupy (a little moister
than meat loaf). Place about 2 tablespoons of meat mixture on each cabbage
leaf, roll and tuck in the ends. Place rolls, flap side down, in a large
pot. Cover with sauerkraut, cover pot and simmer 1-1/2 hours. Serves 8.
From . Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
