MUSHROOM STUFFED CABBAGE
1 head cabbage
1 large can sauerkraut
1 c. ground mushrooms (either canned, dry or frozen
1 c. rice (uncooked)
2 Tbsp. oil
1 medium onion
½ tsp. salt
¼ tsp. pepper
Cut core out of cabbage to loosen leaves. Place the head of cabbage
into boiling water for a few minutest Remove leaves as they get
slightly softened. Cut away the thick rib from each cabbage leaf.
Fry onion in oil until soft and add to mushrooms and rice. Add salt
and pepper. Mix. Place about 1 tablespoon mixture in each cabbage
leaf and roll.
Drain sauerkraut; use about half the kraut in the bottom of the
pot. Arrange the rolls over the kraut. Cover with remaining kraut.
Fill pot with water just to the top of the rolls. Cook slowly for
about 2 hours.
For flavoring and coloring you may add 1/2 can tomato soup over the
top of kraut before cooking.