Rollos de repollo (cabbage rolls)

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.

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