Stuffed Cabbage
Stuffed Cabbage
1 large head of cabbage
3/4 c. partially cooked rice
1 tsp. pepper
2 lb. ground beef
1 Tbsp. minced onion
2 tsp. salt
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1 can water
1 can sauerkraut
1 pint tomatoes
1 cup water
2 Tbsp. margarine
2 Tbsp. Flour
Cook head of cored cabbage until almost tender. Remove from water and peel leaves off carefully. If inner leaves are uncooked, cook for a few more minutes.
Combine meat, rice, salt, pepper and minced onion. Mix well. Place 3 tbsp. of mixture on cabbage leaves; fold and turn in ends and place on end to secure. Place in roaster or large casserole dish and cut up left over cabbage leaves. Add stuffed cabbage seam side down. Cover with 1 pint tomatoes, 1 can water and 1 can of sauerkraut. Brown 2 Tbsp. margarine with 2 tbsp. flour and add 1 c. water. Pour over stuffed cabbage and place in oven at 350 degrees. Bake for 2 hours. May be frozen for later use.
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