recipes:main_dish:beef:stuffed_cabbage
#Stuffed Cabbage
Author: Rose Ritter
- ground beef
- raw rice - 1/4 cup for every lb of ground beef (if using brown rice, cook it first)
- raisins
- onion
- pepper
- sauerkraut
- can of crushed or sliced tomatoes
- ketchup?
- vinegar
- sugar or brown sugar
- water
Freeze the cabbage overnight to make the leaves pliable. Partially defrost, and remove and discard the outer layer of leaves. Separate the rest of the leaves from the core.<BR>
Mix the beef, onions, raisins and rice together. Place an amount of the filling on the end of the leaf. Tuck the end, fold over the sides, roll, and secure with a toothpick.<BR>
Place the sauerkraut and rasins and any leftover cabbage leaves at the bottom of a dutch oven or crockpot. Arrange the rolls in layers in the pot. Add the tomatoes and ? and then add enough water to cover the rolls. Bring to a boil, then reduce heat and simmer for 3-4 hours.
recipes/main_dish/beef/stuffed_cabbage.txt · Last modified: 2017/12/19 19:42 by admin