Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Head cabbage |
| 1½ pounds | Ground beef |
| 1 pounds | Ground lean pork shoulder |
| ½ small | Onion; chopped |
| 1 \N | Egg |
| 1 \N | Sprinkle of dry parsley flakes |
| 1 dash | Freshly grated nutmeg |
| \N \N | Salt & pepper to taste |
| ¾ cup | Minute rice |
| 2 cans | (large) sauerkraut; (or amount you need for 8 people) |
Parboil head of cabbage so leaves separate in whole pieces. Just boil them long enough so they roll easily. Mix all other ingredients, except sauerkraut, together; add enough water to be fairly soupy (a little moister than meat loaf). Place about 2 tablespoons of meat mixture on each cabbage leaf, roll and tuck in the ends. Place rolls, flap side down, in a large pot. Cover with sauerkraut, cover pot and simmer 1-½ hours. Serves 8.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .