Recipe - Cabbage Rolls Cp

1 lg Cabbage head
2 pound Beef; ground
1 teaspoon Salt
One fourth teaspoon Pepper
1 cn Tomatoes; whole in puree,
1 lb. 12 ozs.
1 cup Rice; cooked
1/3 cup Brown sugar
2 Beef bouillon cubes
One fourth teaspoon Pepper
2 tablespoon Mixed pickling spice

To soften cabbage, remove core and steam 20 to 30 minutes; cool; separate
leaves from head. Season meat with salt and pepper and One half cup tomato
liquid; add rice and mix well. Place tomatoes and remaining tomato liquid
into removable liner; add sugar, then bouillon cubes, pepper and the
pickling spices tied in a square of cheesecloth. Place 2 to 3 tablespoons
meat mixture into center of each cabbage leaf; fold leaf, envelope style,
over meat mixture. Place cabbage rolls in tomato sauce in liner. Place
liner in base. Cover and cook on auto 7 to 8 hours; or low 9 to 11 hours or
on high 5 to 6 hours. Remove pickling spices.
Posted to MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
Feb 3, 1998