Rollos de repollo (cabbage rolls)

12 servings

Ingredients

QuantityIngredient
1canChili con Carne; No. 2 can Gebhardt's
1mediumHead cabbage
½cupRice
1teaspoonSalt
2cupsTomatoes
½cupWater
¼cupVinegar
½cupBrown sugar
½teaspoonSalt
1Onion; sliced

Directions

Recipe By : Gebhardt's 1942

Boil rice in rapidly boiling water to cover for 10 min.; drain; mix with Gebhardt's Chili con Carne and salt.

Select medium-sized head cabbage with loose leaves; cut around heart; cook in boiling water until leaves wilt, about 6 min. Cool; separate leaves.

Place 2 Tbl. of chili mixture on cabbage leaf, fold edges over; roll. Place rolls in large, buttered casserole; cover with remaining ingredients, mixed; bake in slow oven (325 F.) for 30 min. or until gravy is heavy.

Yield: 12 or more servings.

Posted to EAT-LF Digest by Leon <lgerst@...> on Mar 31, 1999, converted by MM_Buster v2.0l.