Recipe - Cabbage Rolls And Sauerkraut

1 lg Head cabbage
1 One half pound Ground beef
1 pound Ground lean pork shoulder
One half small Onion; chopped
1 Egg
1 Sprinkle of dry parsley
flakes
1 ds Freshly grated nutmeg
Salt & pepper to taste
Three fourths cup Minute rice
2 cn (large) sauerkraut; (or
amount you need for 8
people)

Parboil head of cabbage so leaves separate in whole pieces. Just boil them
long enough so they roll easily. Mix all other ingredients, except
sauerkraut, together; add enough water to be fairly soupy (a little moister
than meat loaf). Place about 2 tablespoons of meat mixture on each cabbage
leaf, roll and tuck in the ends. Place rolls, flap side down, in a large
pot. Cover with sauerkraut, cover pot and simmer 1One half hours. Serves 8.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.