Cabbage rolls and sauerkraut
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Head cabbage |
| 1½ | pounds | Ground beef |
| 1 | pounds | Ground lean pork shoulder |
| ½ | small | Onion; chopped |
| 1 | Egg | |
| 1 | Sprinkle of dry parsley flakes | |
| 1 | dash | Freshly grated nutmeg |
| Salt & pepper to taste | ||
| ¾ | cup | Minute rice |
| 2 | cans | (large) sauerkraut; (or amount you need for 8 people) |
Directions
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 1-½ hours. Serves 8.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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