Yield: 6 Servings
|1 pounds||Ground beef|
|1||Clove garlic; chopped|
|1 cup||Rice; uncooked|
|2 tablespoons||Chicken fat (or other)|
|1 large||Onion; cut in rings|
|¾ can||Tomato juice|
|1 cup||Sauerkraut & juice|
Core cabbage and put in pot of boiling water. Let stand 15 minutes.
Separate whole leaves. Shave rib to thickness of leaf. Mix thoroughly, ground beef, onion, garlic, rice, salt & pepper. Put spoonful of meat on leaf near base. Roll loosely. In a Dutch oven fry onion rings in fat until golden brown. Add tomato juice, and sauerkraut. Arrange cabbage rolls in Dutch oven. Pour 1 cup water over rolls. Cover and simmer over low heat 1-½ to 2 hours, or until rice is soft.
From the MM database of Judi M. Phelps. jphelps@... or jphelps@...