Stuffed Cabbage Leaves

Here are Slovak recipes for stuffed cabbage leaves and stuffed green peppers, so popular for wedding dinners, and prepared from Mrs. Beres' and Mrs. Bacho's recipes.

Stuffed Cabbage Leaves

1 large hd cabbage

1 small can sauerkraut

1 small can tomato juice

1 lb lean pork, ground

1/4 c rice, cooked in boiling water for 2 minutes, drained

1 egg

Salt and Pepper to taste

1 small onion, chopped fine

Combine ground meat, rice, egg and seasonings. Core cabbage and parboil - about 20 minutes in a covered kettle. Separate leaves when cool. Stuff with meat mixture and roll up.

Tuck in sides of leaves. In kettle place a layer of sauerkraut, then a layer of cabbage rolls.

Then pour tomato juice over and season with salt and pepper to taste.

When all is used, cover to the top of the kettle with boiling water and cook over medium heat for about 2 hours.

Sauerkraut may be washed in cold water before using if too sour in taste.