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Nancy's Kitchen - Tried and Tested Recipes
Pennsylvania Dutch Stuffed Cabbage Rolls Recipe
















Here are two recipes for Gary, who wanted stuffed cabbage recipes that used sauerkraut. The second recipe was given to me by someone of Hungarian descent many years ago.
Robbie IN

Pennsylvania Dutch Stuffed Cabbage Rolls Recipe

Ingredients
12 to 14 lg. cabbage leaves
1 1/2 lbs. ground beef, ground pork or a combination of both
2 eggs
1 lg. onion, chopped
1 c. rice- not instant
1 family size can tomato soup- I think it is 23.2 ounces
Salt, pepper to taste
1 tbsp. Worcestershire sauce
1/2 tsp. cumin
1 lg. can sauerkraut
1 qt. canned diced tomatoes
1 tbsp. sugar- optional
2 apples, sliced

Directions
Soften cabbage leaves in boiling water until limp.
Mix meat, eggs, onion, rice, cumin, Worcestershire sauce and salt and pepper.

Put 1/2 cup (approximately) of mixture onto a cabbage leaf and make a roll and fasten with toothpicks, creating 12 to 14 rolls.

Rinse sauerkraut and place in a greased pan at least 3-5 inches deep. Slice apples over sauerkraut.
Lay cabbage rolls over sauerkraut.

Blend tomatoes into puree, mix with the tomato soup and 1/2 can water until blended.

Pour over cabbage rolls and kraut. Cover and bake at 325 degrees for 2 hours. Check center of one roll for doneness of meat mixture.
Robbie IN




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