Meat & cabbage ( old german recipe )
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef, ground |
| 2 | tablespoons | Butter |
| 1 | Egg, well beaten | |
| 1 | Lemon, juice of | |
| 1 | teaspoon | Parsley, minced |
| Salt & pepper | ||
| ⅓ | cup | Rice, uncooked |
| 1 | Onion, finely sliced | |
| 1 | cup | Tomato soup |
| 1 | teaspoon | Sugar |
| ½ | cup | Celery, chopped |
| 6 | Cabbage leaves | |
Directions
Season the hamburger well with salt and pepper and add the egg. Mix well. Mix in rice. To make sauce, melt the butter and add the tomato soup and an equal amount of water and add to onion. Add the parsley, celery, lemon juice, sugar, salt and pepper, and cook for 10 minutes.
Wash the cabbage leaves and boil until tender. Put 2 Tbsp of meat mixture in each leaf and roll tightly. Secure each roll with a toothpick. Place in a saucepan and pour sauce over rolls. Cover pan tightly and cook slowly for 3 hours. Serve very hot. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
Related recipes
- *meat/cabbage casserole
- Bavarian cabbage
- Bramberger meat & cabbage
- Bramberger meat & cabbage casserol
- Bramberger meat & cabbage casserole
- Bramberger meat and cabbage
- Bramberger meat and cabbage casserole
- Cabbage 'n kraut
- Cabbage borsch
- Cabbage meat and rice casserole
- Cabbage with meat sauce
- Company cabbage
- German red cabbage
- German-style red cabbage
- Meat & cabbage (old german recipe)
- Meat & cabbage filling
- Meat and cabbage (old dutch recipe 1947)
- Meat and cabbage (old german recipe)
- Meatballs and cabbage
- Mustard cabbage and meat sauce