Swiss Cabbage Rolls
|Cabbage leaves||12 Large|
|Ground meatloaf mixture||1 Pound|
|Cooked rice||2 Cup (32 tbs)|
|Onion||1 Small, chopped (0.25 Cup)|
|Ground nutmeg||1 Dash|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Vegetable shortening||2 Tablespoon|
|Condensed tomato soup||10 2⁄3 Ounce|
|Cider vinegar||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
1 Trim base of cabbage and carefully break off 12 whole leaves (Save remaining cabbage for another day).
2 Place leaves in a large saucepan; pour in boiling water and cover; let standfor 5 minutes; drain on paper towels; trim off the coarse rib on the back of each leaf with a sharp paring knife.
3 Combine meatloaf mixture, rice, onion, egg, salt, pepper and nutmeg in a medium-size bowl; mix.
4 Lay cabbage leaves flat on a wooden board; spoon meat mixture into the middle of each, dividing evenly.
Fold edges of each leaf over filling and roll up; fasten with wooden picks.
5 Coat cabbage rolls with flour on wax paper.
Saute rolls, a few at a time, in shortening in a large skillet or an electric slow cooker with a browning unit.
6 Place cabbage rolls in slow cooker; pour tomato soup, vinegar and Worcestershire sauce over; cover.
7 Cook on low (190Â° to 200Â°) for 8 hours, or on high (290Â° to 300Â°) for 4 hours.
Serve with a top-ping of dairy sour cream.
Suggested Variations: Cooked brown rice or kasha can be substituted for the cooked rice.
Ground beef or pork can be used in place of the meatloaf mixture.