Cabbage rolls #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | larges | Cabbage leaves |
| 1 | pounds | Lean ground beef |
| Salt & pepper | ||
| 1 | small | Onion; grated |
| ½ | cup | Cooked rice |
| 2 | cups | Tomatoes |
| 1 | Onion; chopped | |
| 2 | tablespoons | Vinegar |
| 2 | tablespoons | Sugar |
| Water | ||
Directions
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 <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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