Soak cabbage leaves in salt water for 10 minutes.
Mix hamburger, sausage, rice, catsup, crackers, Worcestershire sauce, eggs and celery salt.
Shape into balls and place in cabbage leaves.
Roll up.
Put layer of sauerkraut into baking dish. Cover with shredded cabbage.
Place cabbage roll-ups on top of this.
Cover with a small can of tomato sauce.
Bake 35 minutes at 350\u00b0.
Wilt head of cabbage in large pot of boiling
move the core from the cabbage [this is the dense
he ingredients, except for the cabbage, tomato soup and reserved diced
ough outer leaves from cabbage & remove core. Shred cabbage if not using
Lightly saute cabbage in butter and oil for a few minutes (should still remain mostly rigid). Set aside.
Brown beef with onions and garlic, drain.
Add all remaining ingredients EXCEPT for tomato soup (and the cabbage). Simmer.
Layer a casserole dish with 1/2 the cabbage. Dump in the beef/rice/tomato mixture. Layer top with remaining cabbage. Pour can of condensed soup over top of all.
Cover and bake for at 350 for 1-1.5 hours.
ice off bottom inch of cabbage at stem end.
Remove
casserole dishes.
Slice cabbage using food processor or shred
In a large bowl, add cabbage, carrots, celery and onion.
Sprinkle with 1 cup sugar or splenda, and toss so that it is well mixed in.
In a saucepan, combine vinegar, oil, salt, dry mustard, and pepper.
Bring to a boil.
Pour the hot dressing over the cabbage mixture, and mix well.
Can be served once chilled but best put into a large covered container, and refridgerate for at least 24 hrs.
If you let sit longer (flavor increases) it is best to pour off some of the juice before serving.
ith a lid, place cabbage with core side down and
Brown the beef, add onion, garlic and seasonings.
Saute a few minutes.
Add 1/2 can of tomato sauce.
Mix rice with meat mixture, cook for 2-3 more minutes.
Pour small amount of tomato sauce in bottom of a 9x13\" pan.
Place 1/2 the cabbage in bottom.
Pour small amount of sauce on top of this.
Layer meat on top and then add remaining cabbage.
Pour 1-2 cans of tomato sauce on top.
Bake at 350\u00b0 for 1 hour covered and then remove cover and bake for another 1/2 hour.
Remove core from cabbage. In a large pot,
fore using; when thawed, core cabbage and carefully remove leaves, leaving
Brown beef, onions, garlic, salt, pepper, tomato sauce and water.
Bring to a boil and stir in rice.
Cover and simmer for 20 minutes.
Place 1/2 of the cabbage in a greased baking dish; cover with 1/2 the rice mixture.
Repeat layers.
cover and bake in 350 oven for one l hour.
If desired you can put sauerkraut on top of the layers.
Another alternative is to use an equivalent amount of tomato juice instead of the sauce and water.
Fry hamburger with onion.
Cook rice.
Chop cabbage and fry until limp.
Mix together in casserole dish.
Cover with one or two tins of tomato soup.
Sprinkle with salt and pepper.
Bake at 350 for one hour.
Enjoy!
Core cabbage and either blanch in boiling water or place in freezer to get leaves flexible.
Separate leaves.
Mix meat with other ingredients.
Place 2 Tbsp. of mixture into each cabbage leaf.
Roll one side, then roll to end of leaf and tuck inside. Shred remaining cabbage.
Place each filled cabbage roll into pot with shredded cabbage and tomato sauce on top. Bring to boil. Simmer 50 minutes.
Variation:
Add sauerkraut (large or small can) on top of cabbage rolls before cooking.
Remove outer wilted cabbage leafs.
Place cabbage in a microwaveable bowl with
ou are using the raw cabbage, turn core side down in
Place cabbage leaves in a container and cover with boiling water.
Let stand for 5 minutes.
Combine ground beef, salt, pepper, rice, poultry seasoning, onion and egg.
Mix well.\tCut center stem from cabbage leaf and place 1/12 of beef mixture into center of each leaf.
Roll up and secure with a toothpick.\tHeat oil in a large pot and brown each cabbage roll.
Mix tomato sauce, brown sugar, water and lemon juice and pour over cabbage rolls. Simmer on low heat for 1 hr.
ontinue to boil - put your cabbage in and gently remove the