•1 head cabbage

•1 Tbsp. brown sugar

•1 c. rice (raw)

•1/8 tsp. garlic salt

•1 c. onion, minced

•1/2 c. celery, chopped

•2 eggs plus 1 1/2 tsp. salt

•1 small can sauerkraut

•1 tsp. pepper

•1 1/2 lbs. ground beef - add 1/4 lb. ground pork

Peel larger cabbage leaves off and place in colander over a kettle of boiling water until leaves wilt. Combine rice, onion, eggs, meat and seasonings. Spoon 2 tablespoons of mixture onto cabbage leaves. Roll up and fasten with toothpicks. Drain kraut, add. Chop up remaining cabbage and place on bottom of 8-quart kettle. Layer rolls on top. Pour kraut over rolls, each layer about    4 inches from top.

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