Yield: 12 servings
Measure | Ingredient |
---|---|
1 can | Chili con Carne; No. 2 can Gebhardt's |
1 medium | Head cabbage |
½ cup | Rice |
1 teaspoon | Salt |
2 cups | Tomatoes |
½ cup | Water |
¼ cup | Vinegar |
½ cup | Brown sugar |
½ teaspoon | Salt |
1 \N | Onion; sliced |
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.