Dutch Cabbage Rolls
Ingredients
- 1 can tomato soup
- 1 pound ground beef
- 1/3 cup rice, , uncooked
- 1/2 cup celery, chopped
- 1 egg
- 1 teaspoon sugar
- 1 teaspoon parsley, minced
- 1 onion, chopped fine
- 2 tablespoon shortening
- 6 cabbage, leaves
- 1 lemon, worth of juice
- salt
- pepper
Directions
- Combine meat, salt, pepper, rice and egg, mix well.
- For the sauce: saute onion in the butter until soft.
- Add tomato soup and equal amount of water to onion, also celery, parsley, lemon juice, sugar, salt and pepper.
- Cook for 10 minutes.
- Wash the cabbage leaves and boil until tender.
- Put equal amounts of the meat mixture into cabbage leaves, roll tightly and secure with toothpicks.
- Place rolls in sauce pan, pour sauce over them, cover pan and cook very slowly for 3 hours.
Other Information
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: tomato soup, ground beef, rice, celery, egg, sugar, parsley, onion, shortening, cabbage, lemon, salt, pepper
Equipment: measuring cups, measuring spoons, knife, saucepan, stove
See Also
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Rezuto
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Equipment: measuring cups, measuring spoons
New:
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