Stuffed Cabbage I

Description

This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Hager Estate in Canton, Texas in 1982.

• Contributed by Catsrecipes Y-Group

Ingredients

• 1 medium head cabbage
• water to cover
• 1 pound ground beef
• 1 cup cooked rice
• 1 teaspoon garlic powder
• 1 egg
• 12 ounce can tomato juice
• 1 tablespoon vinegar
• 1 tablespoon white sugar
• water to cover

Directions

1. Place the head of cabbage in a large pot over high heat and add water to cover.
2. Boil cabbage for 15 minutes.
3. Drain and allow to cool completely.
4. Remove the hard outer vein from the leaves.
5. In a separate large bowl combine the beef, rice, garlic powder and egg mixing well.
6. Place a small amount into the center of a cabbage leaf and fold leaf over tucking in the sides of the leaf to keep meat mixture inside.
7. Pile up the filled leaves in a large pot putting the larger leaves on the bottom.
8. Add the tomato juice, vinegar, sugar and enough water to cover.
9. Simmer over medium low heat for 1 hour.