Subj : Amish Favorites - 07
To   : All
From : Dave Drum
Date : Fri May 03 2024 16:06:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Cabbage Rolls
 Categories: Greens, Vegetables, Beef, Pork, Rice
      Yield: 4 Servings
 
      1 md Head cabbage
  1 1/2 c  Chopped onion; divided
      1 tb Butter
     29 oz (2 cans) Italian stewed
           - tomatoes
      4 cl Garlic; minced
      2 tb Brown sugar
  1 1/2 ts Salt; divided
      1 c  Cooked rice
    1/4 c  Ketchup
      2 tb Worcestershire sauce
    1/4 ts Black pepper
      1 lb 90% lean ground beef
    1/4 lb Mild Italian sausage
    1/2 c  V8 juice; opt
 
  In a Dutch oven, cook cabbage in boiling water for 10
  minutes or until outer leaves are tender; drain. Rinse in
  cold water; drain. Remove eight large outer leaves
  (refrigerate remaining cabbage for another use); set
  aside.
  
  In a large saucepan, saute 1 cup onion in butter until
  tender. Add the tomatoes, garlic, brown sugar and 1/2 ts
  salt. Simmer for 15 minutes, stirring occasionally.
  
  Meanwhile, in a large bowl, combine the rice, ketchup,
  Worcestershire sauce, pepper and remaining onion and salt.
  Crumble beef and sausage over mixture and mix well.
  
  Remove thick vein from cabbage leaves for easier rolling.
  Place about 1/2 cup meat mixture on each leaf; fold in
  sides. Starting at an unfolded edge, roll up leaf to
  completely enclose filling. Place seam side down in a
  skillet. Top with the sauce.
  
  Cover and cook over medium-low heat for 1 hour. Add V8
  juice if desired. Reduce heat to low; cook 20 minutes
  longer or until rolls are heated through and a thermometer
  inserted in the filling reads 160?F/70?C.
  
  Yield: 4 servings.
  
  Recipe by: Beverly Zehner, McMinnville, Oregon
  
  From: http://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Not for troglodytes to whom a mall pretzel with mustard is radical.
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