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Categories:
ground pork ground beef salt paprika black pepper rice onion shortening head cabbage sauerkraut tomato juice clove garlic
Viewed: 46 - Published at: 8 years agoIngredients
- 3/4 lb. ground pork
- 3/4 lb. ground beef
- 2 Tbsp. salt
- 1 Tbsp. paprika
- 1 tsp. black pepper
- 1 c. rice
- 1 onion
- 2 Tbsp. shortening
- 1 large head cabbage
- 1 small can sauerkraut
- 2 1/2 c. tomato juice
- 1 clove garlic
Method
- Core cabbage; place in enough boiling salted water to cover. With fork in one hand and knife in the other, keep cutting off leaves as they become wilted; drain.
- Trim thick center vein of each cabbage leaf.
- Brown onion in shortening; add meat, seasonings and rice.
- Mix well.
- Place tablespoon (or more) of filling on each cabbage leaf and roll, place in pan and cover 2/3 full with water. Arrange sauerkraut on top; and tomato juice.
- Cover and cook slowly about 1 1/2 hours, or until rice is tender.
