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Old Fashioned Cabbage Rolls
1 Cabbage; about 4 pounds
1 lb Ground beef
1/2 lb Ground pork
1 c Cooked rice
1 Egg; slightly beaten
1/2 ts Garlic salt
3/4 ts Salt
1/4 ts Pepper
1/2 ts Nutmeg
1 c Chopped onion
1/4 c Chopped parsley
1 c Tomato sauce
1 cn (27 oz.) sauerkraut; drained
Sour cream; optional
Boil the cabbage reserving the liquid and setting aside 12 large leaves.
Shred the remaining cabbage. Lightly mix the meats, rice, egg and
seasonings. Divide the filling among the leaves and make packages by
folding in the sides. Saute' the onion and parsley in 2 tablespoons butter.
Stir in the tomato sauce and 1 cup of the cabbage liquid. Pour half the
tomato mixture into a Dutch oven. Put cabbage rolls into the Dutch oven,
seam side down. Top with sauerkraut and shredded cabbage. Dot with 2
tablespoons butter and pour the remaining tomato mixture over all. Cover
and simmer 2-2 1/2 hours. Serve with sour cream if desired. Makes 6
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