| Recipe Name | Stuffed Peppers/Cabbage Rolls | Submitted by | Susan Tow |
| Source | Family Member | Source Description | Susan Tow |
| Base | Beef | Course | Entree |
| Difficulty | Easy | Prep Time | 60+ Minutes |
| Servings | 4 | Ethnicity | American |
Ingredients:
- 1 Pound(s) ground beef
- 1 egg
- 3/4 Cup(s) white rice
- 1 Can(s) small tomato sauce
- 2 Teaspoon(s) worcestershire sauce
- 1/2 Teaspoon(s) garlic powder
- 1/2 Teaspoon(s) salt
- 3 cut in halves green bell pepper
- 1 Can(s) sauerkraut
Directions:
Adjust some items to suit your tastes, such as onion, garlic powder, salt. White dry rice is approximate, use 3/4 to 1 cup. Mix together first 7 ingredients. PEPPERS: Blanch peppers in boiling water for about 30 seconds each. Line baking dish with aluminum foil for easy clean-up. Put ground beef mixture into pepper halves in baking dish. Bake at 350 for about 40 minutes. Remove from oven and cover with desired amount of sauerkraut. Leave some peppers without kraut if desired. Return to oven for about 20 minutes. CABBAGE ROLLS: Remove outer leaves of cabbage. Blanch until they start to soften. Spoon about 1 large Tbsp. into cabbage, roll up to enclose meat. Brown in electric skillet. Mix 1 can tomato soup with 1/2 can water, pour over cabbages. Simmer 20-30 minutes.
Nutritional Info:
Unknown.
