Meat & Cabbage (Old German Recipe)
Yield
12 servingsPrep
20 minCook
180 minReady
200 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound | ground beef |
|
| ⅓ | cup |
rice
uncooked |
|
| 2 | tablespoons | butter |
|
| 1 | each |
onions
thinly sliced |
|
| 1 | each |
eggs
well beaten |
|
| 1 | cup | tomato soup |
|
| 1 | each |
lemon
juice of |
|
| 1 | teaspoon | sugar |
|
| 1 | teaspoon |
parsley leaves
minced |
|
| ½ | cup |
celery
chopped |
|
| 1 | x | salt |
*
|
| 1 | x | black pepper |
*
|
| 6 | each | cabbage leaves | * |
Trans-fat Free, Low Carb
Directions
Season the hamburger well with salt and pepper and add the egg.
Mix well.
Mix in rice.
To make sauce, melt the butter and add the tomato soup and an equal amount of water and add to onion.
Add the parsley, celery, lemon juice, sugar, salt and pepper, and cook for 10 minutes.
Wash the cabbage leaves and boil until tender.
Put 2 tablespoons of meat mixture in each leaf and roll tightly.
Secure each roll with a toothpick.
Place in a saucepan and pour sauce over rolls.
Cover pan tightly and cook slowly for 3 hours.
Serve very hot.
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