Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Head cabbage; (diced) |
| 1 \N | Onion; (diced) |
| 1 teaspoon | Salt |
| 2 pounds | Hamburger |
| 1 teaspoon | Salt |
| \N \N | Pepper to taste |
| 1 small | Onion; (diced) |
| ½ cup | Minute Rice |
| 1 can | (large) crushed tomatoes |
| ½ cup | Brown sugar |
| ½ cup | Lemon juice |
| ½ cup | Cider vinegar |
MEATBALLS
SAUCE
Heat in Dutch oven over low heat in tiny amount water for 20 minutes. While cooking,
make MEATBALLS: Form into balls, lay over cabbage and make SAUCE: Pour over meatballs and cover. Cook for 2 hours on low heat. Best if made ahead and reheated in oven. Can also be frozen )defrost and heat for one hour at 350).
Posted to recipelu-digest by molony <molony@...> on Mar 03, 1998