Cabbage Rolls
1 lb. ground beef
1/2 lb. ground sausage or pork
2 c.
cooked rice
1 can tomato soup
1 small onion
1/2 t.
salt
1 egg
1/2 lb.
sauerkraut
tomato juice
1/8 t. pepper
1/8 t.
paprika
Lg. head of
cabbage
Combine meat with pepper, paprika, egg, onion, tomato soup, rice and salt. Mix.
In a separate bowl, peel outer leaves of cabbage. Drop into boiling water until pliable.
Place 1-2 T. of meat
mixture on each leaf. Form into oval
shape. Line bottom of dutch oven with
rolls. Sprinkle kraut over rolls.
Add another layer of each. Pour enough tomato
juice over to cover. Cover and bake at 350°
for 2 hours.
~
"Thi
s recipe was given to me by my grandmother before she
passed away. This is one of my favorite
recipes to make. When I moved to Denver, I
would make cabbage rolls, freeze them, and my mom would
take them back to Ohio for my grandpa. They
were one of his
favorites!"
&nbs
p;
by Erica Sprenkel
(Executive Director)
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