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Stuffed Cabbage (The family called them "Bullets" Recipe

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This recipe for Stuffed Cabbage (The family called them "Bullets", by , is from Enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Kreitz
Added: Saturday, November 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large head of cabbage

Separate and wash larger leaves and dip in boiling water to make pliable. Dry on paper towels. Reserve.

1 large can Sauerkraut (DO NOT DRAIN)
Reserve for later


1 lb. ground beef round 1/2 cup brown rice
1/2 lb. ground pork sirloin 1 med. minced onion 1/2 lb. ground veal 2 med. eggs - (well beaten)

dash of salt and pepper (To taste)
crushed garllic to taste or ground garlic powder to taste
finely chopped celery leaves or dry celery powder to
taste.

Mix all above ingredients together adding the well beaten eggs slowly to bind everything together.

Take a large leaf of the softened cabbage and in center place a large bullet shaped portion of meat mixture in middle loosely wrapping (to allow for the rice to expand) into bundle. Fasten with toothpicks to hold bundle together.

Wrap as many of the bundles as necessary to use up
the meat mixture setting them in a large stodk pot or saucepan arranging neatly. (Please remember the rice expansion.)

Pour the sauerkraut and all its juice over the "bullets", working the juice all around each one.

Heat to boil and then turn down to simmer. Simmer for 3/4 of an hour and test for doneness with a toothpick or by tasting a bit. Continue simmering until
done. ENJOY!





















Directions:
Directions:
This recipe was one that my Vienna, Austrian born Grandmother, Anna Manko taught my mother, Frances Manko (as a bride) to make since it was my father's (Andrew Manko) favorite dish. My sister Dorothy and I also enjoyed it as did Darleen (my daughter) and Richard Sweet, her Daddy - my wonderful husband. (He actually hated Sauerkraut but when he ate the "Bullets" served with mashed potatoes and a salad he never realized they had been cooked in Sauerkraut). Everyone loved the dish served with a salad, etc. and for years he never realized he was eating something cooked in Sauerkraut.

Number Of Servings:
Number Of Servings:
as many as you want till the meat is all wrapped up.
Preparation Time:
Preparation Time:
maximum - 1/2 hour I guess.
Personal Notes:
Personal Notes:
I hope you all will enjoy figuring where in the family tree you fit in regard to this recipe. AND I HOPE YOU ALL ENJOY IT (IF YOU LIKE SAUERKRAUT OR NOT - I ALWAYS LOVED SAUERKRAUT MYSELF.)

 

 

 

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