STUFFED CABBAGE ROLLS

 

1-1/2 LBS GROUND CHUCK

½ LB GROUND PORK

1 CUP RICE (I USE MINUTE RICE)

2 MED ONIONS, FINELY CHOPPED

1 STALK CELERY, FINELY CHOPPED

1 TSP SALT

¼ TSP GARLIC SALT

1 EGG

PEPPER

1 HEAD OF CABBAGE

1 LARGE CAN OF SAUERKRAUT

1 CAN TOMATO SOUP

 

MIX BEEF, PORK, ONION, RICE, CELERY, SALT, GARLIC SALT, PEPPER AND EGG.  CORE THE CABBAGE AND PLACE IN BOILING WATER.  BOIL HEAD OF CABBAGE UNTIL LEAVES START TO COME OFF, ABOUT 5 MIN.  YOU HAVE TO TAKE A FEW OFF THEN LET BOIL SOME MORE THEN REMOVE MORE LEAVES AS THEY COOK.  ROLL MEAT MIXTURE INTO MEATBALL SIZE BALLS AND PLACE ON CABBAGE LEAF THEN ROLL.    I 

USUALLY HAVE TO SECURE  THE CABBAGE ROLL WITH TOOTHPICKS TO KEEP MEAT FROM COMING OUT OF LEAF.  THEN TAKE CAN OF TOMATO SOUP AND A CAN OF WATER AND MIX.  YOU CAN USE WATER FROM CABBAGE.  PLACE A LAYER OF SAUERKRAUT THEN A LAYER OF CABBAGE ROLLS THEN MORE SAUERKRAUT.  POUR SOUP MIXTURE OVER ALL AND BAKE COVERED AT 325 FOR 2-3 HOURS.