By Request
Cabbage leaves stuffed with a ground meat mixture and cooked slowly in sauerkraut and tomato soup make a hearty meal.
Here's a stuffed cabbage recipe courtesy of Debbie Lyons of Luzerne, Pa., as it appears in the "American Buffet" cookbook. The recipe layers the cabbage rolls with sauerkraut for Pennsylvania-style savoriness. (Order the cookbook by sending a $16.95 check made to: General Federation of Women's Clubs, 1734 N St. NW, Washington, D.C. 20036-2990.)
For filling variations, consider all or part brown rice, ground turkey or crumbled tofu. Add bran and powdered milk to bump up fiber and protein.
1-1/2 pounds ground beefCombine ground beef, ground pork and next 6 ingredients in a bowl; mix well.
1 pound ground pork
1 cup uncooked rice
1 onion, chopped
1 egg
Garlic powder, salt and pepper to taste
1 head of cabbage
1 pound sauerkraut
1 green bell pepper, chopped
1 (10-ounce) can tomato soup
4 cups whole canned tomatoes
1/4 cup sugar
Cook cabbage in water to cover in saucepan until leaves can be separated. Cut out thick center ribs. Spoon meat mixture onto cabbage leaves; roll up leaves to enclose filling.
Layer half the sauerkraut, half the cabbage rolls, half the green pepper, remaining sauerkraut and remaining cabbage rolls in large saucepan. Pour soup and tomatoes over layers. Top with remaining green pepper; sprinkle with sugar.
Simmer for 2 to 3 hours or until done to taste, adding water as liquid is absorbed. Makes 8 servings.
