Cabbage Bundles
1 medium head of green cabbage
1 1/2 pounds ground beef
1 beaten egg
1/2 cup uncooked white rice
1 medium onion, chopped
1 1/2 teaspoons salt
1/8 teaspoon pepper
Dash of ground cinnamon
1 cup tomato juice
1 can tomato soup
1 1/4 cups or sauerkraut
Water
Pre heat oven to 350. Bring a large pot of water to a boil. Separate the leaves from the cabbage head and add them to the boiling water. Wilt for 4 minutes. Remove from water and let rest while you prepare the meat mixture.
In a bowl
add the ground beef, egg, rice, onion, salt, pepper and cinnamon. Mix to combine. Stir in tomato juice. Make the bundles by adding about a half cup meat to each cabbage leaf, wrap up like a bundle and place in a 6 quart covered casserole dish. Repeat till all the meat is used up. You may have larger and smaller bundles according to your cabbage leaf size. It’s fine to layer your bundles in the casserole dish.
Pour enough water along the edge to almost cover the bundles. Add the tomato soup, spread evenly over the top. Add the sauerkraut over the tomato soup. Cover and bake for 90 minutes covered and 15 minutes uncovered. Serves 8.
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