Shelly's Recipe

PENNSYLVANIA DUTCH STUFFED CABBAGE

Category: Casseroles - Beef

12-14 large cabbage leaves
1 1/2 lbs hamburger
2 eggs
1 large onion, chopped
1 cup rice
1 family size tomato soup
Salt and pepper, to taste
1 tbsp Worcestershire sauce
1/2 tsp cumin
1 large can sauerkraut, drained and rinsed
1 quart canned tomatoes
1 tbsp sugar
2 apples, sliced

Soften cabbage leave in boiling water until limp. Mix hamburger and next 7 ingredients. Put 1/2 cup mixture onto a cabbage roll and make a roll and fasten with toothpicks, creating 12-14 rolls.

Place rinsed sauerkraut in a greased roasting pan at least 3-5 inches deep. Top with sliced apples and then lay cabbage rolls over apple slices.

Blend tomatoes into puree, mix with sour and 1/2 can water until blended. Pour over cabbage rolls and kraut. Cover and bake at 325 for 2 hours. Check center of one roll for doneness of meat mixture.