Swiss Cabbage Rolls Recipe
Ingredients
| Cabbage leaves | 12 Large | |
| 1 pound ground meatloaf mixture | ||
| Cooked rice | 2 Cup (16 tbs) | |
| Onion | 1 Small, chopped | |
| Egg | 1 | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Dash ground nutmeg | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Vegetable shortening | 2 Tablespoon | |
| Tomato soup | 1 Can (10oz), condensed | |
| Cider vinegar | 1 Teaspoon | |
| Worcestershire sauce | 1 Teaspoon | |
Directions
1 Trim base of cabbage and carefully break off 12 whole leaves (Save remaining cabbage for another day).
2 Place leaves in a large saucepan; pour in boiling water and cover; let standfor 5 minutes; drain on paper towels; trim off the coarse rib on the back of each leaf with a sharp paring knife.
3 Combine meatloaf mixture, rice, onion, egg, salt, pepper and nutmeg in a medium-size bowl; mix.
4 Lay cabbage leaves flat on a wooden board; spoon meat mixture into the middle of each, dividing evenly.
Fold edges of each leaf over filling and roll up; fasten with wooden picks.
5 Coat cabbage rolls with flour on wax paper.
Saute rolls, a few at a time, in shortening in a large skillet or an electric slow cooker with a browning unit.
6 Place cabbage rolls in slow cooker; pour tomato soup, vinegar and Worcestershire sauce over; cover.
7 Cook on low (190° to 200°) for 8 hours, or on high (290° to 300°) for 4 hours.
Serve with a top-ping of dairy sour cream.
Suggested Variations: Cooked brown rice or kasha can be substituted for the cooked rice.
Ground beef or pork can be used in place of the meatloaf mixture.
2 Place leaves in a large saucepan; pour in boiling water and cover; let standfor 5 minutes; drain on paper towels; trim off the coarse rib on the back of each leaf with a sharp paring knife.
3 Combine meatloaf mixture, rice, onion, egg, salt, pepper and nutmeg in a medium-size bowl; mix.
4 Lay cabbage leaves flat on a wooden board; spoon meat mixture into the middle of each, dividing evenly.
Fold edges of each leaf over filling and roll up; fasten with wooden picks.
5 Coat cabbage rolls with flour on wax paper.
Saute rolls, a few at a time, in shortening in a large skillet or an electric slow cooker with a browning unit.
6 Place cabbage rolls in slow cooker; pour tomato soup, vinegar and Worcestershire sauce over; cover.
7 Cook on low (190° to 200°) for 8 hours, or on high (290° to 300°) for 4 hours.
Serve with a top-ping of dairy sour cream.
Suggested Variations: Cooked brown rice or kasha can be substituted for the cooked rice.
Ground beef or pork can be used in place of the meatloaf mixture.
Chef
