Polish Stuffed Cabbage


1 lb. hamburg
1/4 lb. sausage (bulk)
1/2 cup rice
1/2 cup water
2 Tbsp. margarine
1/4 cup onion
2 eggs
salt and pepper to taste
1 can tomato soup
2 tsp. sugar
2 tsp. wine vinegar
1 medium head cabbage


Put cabbage in large pot of water and simmer removing core to make it easy to take off each leaf of cabbage. In the meantime, put water in small pan and bring to a boil. Turn off heat and put in instant rice. Melt margarine in small pan and dice onion; simmer until transparent. In large mixing bowl put hamburg, sausage meat, rice, onion, eggs, salt and pepper. Mix well and fill each cabbage leaf with mixture; fold leaf to enclose mixture. Line bottom of pan with outer large leaves, putting stuffed leaves on top, covering them with more leaves. Mix soup, vinegar and sugar; pour over top. Bake in 350 degrees oven, covered, or in electric frying pan for 1 hour.

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