Cabbage Rolls Ala Fingers

Name: Cabbage Rolls Ala Fingers
Ingredients: 2 lb. ground chuck; 1 small box Minute rice; 1 small onion, chopped; 2 tsp. salt; 1/2 tsp. pepper; 1/2 c. green pepper, chopped; 1/2 tsp. garlic; 1 large head cabbage; 1 large can Italian tomatoes; 1 large can sauerkraut; 1 small can tomato juice (if needed); 1/2 c. celery, chopped

12 ingredients

6 steps

Ingredients

2 lb. ground chuck
1 small box Minute rice
1 small onion, chopped
2 tsp. salt
1/2 tsp. pepper
1/2 c. green pepper, chopped
1/2 tsp. garlic
1 large head cabbage
1 large can Italian tomatoes
1 large can sauerkraut
1 small can tomato juice (if needed)
1/2 c. celery, chopped

Directions

1

Mix well in a large bowl raw ground chuck, rice, onion, salt, pepper, celery, green pepper and garlic with a little tomato juice to moisten.
2

Remove core from cabbage, then place cabbage in boiling water to wilt leaves so that they can be easily rolled. Place about 1/2 cup meat mixture into cabbage leaf and roll. Fasten with toothpick if necessary.
3

Alternate layers of sauerkraut and rolls in large kettle.
4

Pour can of tomatoes over top and with spoon, let tomatoes seep through layers.
5

Bring to a boil and simmer about 2 1/2 hours.
6

Add tomato juice if rolls become dry.