Rollos de repollo (cabbage rolls)
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Chili con Carne; No. 2 can Gebhardt's |
| 1 | medium | Head cabbage |
| ½ | cup | Rice |
| 1 | teaspoon | Salt |
| 2 | cups | Tomatoes |
| ½ | cup | Water |
| ¼ | cup | Vinegar |
| ½ | cup | Brown sugar |
| ½ | teaspoon | Salt |
| 1 | Onion; sliced | |
Directions
Recipe By : Gebhardt's 1942
Boil rice in rapidly boiling water to cover for 10 min.; drain; mix with Gebhardt's Chili con Carne and salt.
Select medium-sized head cabbage with loose leaves; cut around heart; cook in boiling water until leaves wilt, about 6 min. Cool; separate leaves.
Place 2 Tbl. of chili mixture on cabbage leaf, fold edges over; roll. Place rolls in large, buttered casserole; cover with remaining ingredients, mixed; bake in slow oven (325 F.) for 30 min. or until gravy is heavy.
Yield: 12 or more servings.
Posted to EAT-LF Digest by Leon <lgerst@...> on Mar 31, 1999, converted by MM_Buster v2.0l.
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