POLISH STUFFED CABBAGE|
1 lb. hamburg
1/4 lb. sausage (bulk)
1/2 c. rice
1/2 c. water
2 Tbsp. margarine
1/4 c. onion
salt and pepper to taste
1 can tomato soup
2 tsp. sugar
2 tsp. wine vinegar
1 medium head cabbage
Put cabbage in large pot of water and simmer removing
core to make it easy to take off each leaf of cabbage. In the
meantime, put water in small pan and bring to a boil. Turn off
heat and put in instant rice. Melt margarine in small pan and
dice onion; simmer until transparent.
In large mixing bowl put hamburg, sausage meat, rice,
onion, eggs, salt and pepper. Mix well and fill each cabbage
leaf with mixture; fold leaf to enclose mixture. Line bottom
of pan with outer large leaves, putting stuffed leaves on top,
covering them with more leaves. Mix soup, vinegar and sugar;
pour over top. Bake in 350 degrees oven, covered, or in electric
frying pan for 1 hour.
Sweet and Sour Cabbage: Chop leftover cabbage and when
stuffed cabbage is cooked, put some of the sauce on leftover
cabbage for an extra vegetable dish for another meal.
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