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Categories:
head cabbage beef rice onion green pepper fresh parsley tomato soup black pepper salt sauerkraut tomatoes
Viewed: 36 - Published at: 7 months agoIngredients
- 1 large head cabbage
- 2 lb. chopped beef or pork
- 2 c. cooked rice
- 1 large onion
- 1/2 small green pepper
- 1/4 c. chopped fresh parsley
- 1 can (10 3/4 oz.) tomato soup
- 1/2 tsp. black pepper
- 2 tsp. salt
- 1 can (16 oz.) sauerkraut
- 1 can (28 oz.) crushed tomatoes
Method
- Core the cabbage and place in a big pot with water.
- Boil. Lower heat; simmer and cook for 5 minutes or until leaves are pliable.
- Remove from water.
- Separate leaves, reserve some small ones.
- In a bowl combine meat, rice, onion, green pepper, parsley, can of tomato soup, black pepper and salt.
- Fill each leaf with about 3 to 4 tablespoons of mixture and fold envelope style.
- Fold from bottom and fold sides in.
- Shred reserved cabbage and place in cooking pot with sauerkraut.
- Place cabbage rolls on top of this mixture.
- Cover with crushed tomatoes and bring to a boil. Reduce heat, cover and cook for about 1 hour.
- Makes 6 servings.
