Pigs In Blankets
|Lean ground beef||3 Pound|
|Uncooked rice||3⁄4 Cup (12 tbs)|
|Cabbage head||1 Large|
|Vinegar||1 1⁄2 Cup (24 tbs)|
|Canned sauerkraut||14 Ounce (1 Can)|
Combine the ground beef, rice, 3 teaspoons of the salt and the pepper in a large bowl; mix well.
Shape into 16 large balls.
Steam cabbage until limp.
Drain, and separate into individual leaves.
Place each meatball on a leaf, roll to enclose, and secure with a wooden pick.
Place the wrapped meatballs in a large stock pot.
Add the vinegar and enough water to cover.
Add the undrained sauerkraut and the remaining 1 tea spoon salt.
Place the stockpot over medium to low heat and bring to a simmer.
Cook, covered, for 2 hours.