Yield: 6 Servings
Measure | Ingredient |
---|---|
1 medium | Cabbage Head |
½ cup | Long-Grain Rice; uncooked |
1 pounds | Pork Sausage |
1 can | (16 Oz) Sauerkraut |
1 can | (16 Oz) Tomatoes |
6 \N | Lean Pork Chops |
\N \N | Salt And Pepper; to taste |
Wash and place cabbage leaves in boiling water for 5 minutes and drain. Mix sausage and rice; roll up in cabbage leaves; fasten with toothpick. Place rolls in bottom of large pan in a nest of extra cabbage leaves. Brown pork chops. Pour tomates and sauerkraut over cabbage rolls; then add browned pork chops. (Liquid should cover it.) Salt and pepper to taste. Cook 4 hours over low heat, covered tightly.
Serves 6
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@...
Recipe by: George. S. King Posted to MC-Recipe Digest V1 #696 by Bill Spalding <billspa@...> on Jul 29, 1997