Cabbage rolls and sauerkraut

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, .

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