Stuffed Cabbage “Krautwickel”

Ingredients:

3 lbs

Ground Chuck

Take a stock pot and fill half way with water, bring to a boil. Cabbage leaves need to be softened before rolling, so remove the core and place the head in the water. Allow to cook until the leaves separate and soften.

Trim down the thick spine of the leaves.

Lay out a roaster with cabbage leaves (use small and damaged ones).

Thoroughly mix together the first 8 ingredients with a ½ cup of water.

Lay out a leaf, place some of the meat on the thinnest part, fold in the sides and roll it up.

Place in a roaster. Continue until all the meat is used up.

Pour the tomato sauce over the cabbage rolls and cover with extra cabbage leaves to prevent burning.

Bake covered at 350° for 1½-2 hours until meat is done. Replenish fluid with hot water if needed.

Check temperature with meat thermometer which should be above 170°F.

1/8 cup

dried minced Onions

6 tsp

Instant Beef Bouillon

¼ tsp

Garlic Powder

½ tsp

Black Pepper

2 tsp

Salt

2

Eggs

2 cups

cooked Rice

1 large head

Cabbage

3 cans

Tomato Sauce

Makes about 20 cabbage rolls.

Tomato sauce could be substituted with Cream of Mushroom soup