Erma'S Cabbage Rolls

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   PREPARATION:

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   Core center of cabbage out.

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   Bring salted water to a boil in deep kettle and put one head of cabbage in, covered with water.

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   With a fork in one hand and a sharp knife in the other, keep taking leaves off and when leaves become wilted, after a few minutes, put in strainer and drain.

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   Trim the thick center vein off each leaf and it will bend to roll.

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   When leaves aren't large enough to fill, chop up and add to kraut.

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   Next sautee onion until soft (don't brown).

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   Add to onions to meat, seasonings and rice and mix well.

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   ASSEMBLING THE ROLLS:

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    Place a leaf of cabbage in your palm and place about 1/3C of the mixture in the center (sorta little longer than round) then roll up and push ends in with fingers to close. (Practice, it will push in.)

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    You can sprinkle some kraut and cut up cabbage on bottom of kettle and then place rolls one layer at a time, filling up to the top. Cover the stack of rolls with tomato juice and water, if needed.

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    Cover pot and place over medium heat. Bring to a boil and then simmer for about 1 1/2hours or until the rice is done.

* Per serving · 4 servings · Values may vary.

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