Halypki (cabbage rolls)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; chopped | |
| 1 | Stalk celery; diced | |
| 1 | tablespoon | Shortening |
| 2 | tablespoons | Tomato sauce |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | pounds | Ground chuck |
| 1 | pounds | Bulk sausage |
| ¾ | cup | Rice |
| 2 | pounds | Cabbage |
| 1 | can | (8 oz) of sauerkraut; drained |
| 3 | tablespoons | Flour |
| 1 | tablespoon | Butter |
Directions
Saute onion and celery in shortening until transparent. Ad 1 tablespoon tomato sauce, salt and pepper; remove from heat to cool. combine beef, sausage and rice; ad onion mixture. Mix as for stuffing. core cabbage; stem in small amount of water until leaves are wilted. cut away white corded vein from leaf. Fill leaves with meat mixture; roll as for jelly roll, tucking in ends. Combine krait and tomato sauce; alternate layers of krait, tomato sauce and water over cabbage rolls. Cover with water. Add additional leaves. Cover and bake at 350 degrees for 1 and ½ hours. Brown flour in butter and liquid from rolls. Add water until thickened. Pour over rolls.
Yield: 6 servings
Happy cooking, Marie
Posted by Marie Culver to the Fidonet Cooking echo 12-94 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Dec 06, 98, converted by MM_Buster v2.0l.
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