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Receta Rollos De Repollo (Cabbage Rolls)
by Global Cookbook

Rollos De Repollo (Cabbage Rolls)
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  Raciónes: 12

Ingredientes

  • 1 can Chili con Carne No. 2 can
  •     Gebhardt's
  • 1 head cabbage
  • 1/2 c. rice
  • 1 tsp salt
  • 2 c. tomatoes
  • 1/2 c. water
  • 1/4 c. vinegar
  • 1/2 c. brown sugar
  • 1/2 tsp salt
  • 1 x onion sliced

Direcciones

  1. Boil rice in rapidly boiling water to cover for 10 minutes.; drain; mix with Gebhardt's Chili con Carne and salt.
  2. Select medium-sized head cabbage with loose leaves; cut around heart; cook in boiling water till leaves wilt, about 6 minutes. Cold; separate leaves.
  3. Place 2 Tbsp.. of chili mix on cabbage leaf, fold edges over; roll.
  4. Place rolls in large, buttered casserole; cover with remaining ingredients, mixed; bake in slow oven (325 F.) for 30 minutes. or possibly till gravy is heavy.
  5. Yield: 12 or possibly more servings.
  6. mother and grandmother. Cataloged 60 books ranging from 1937 to 1986. Every so often I would see a recipe which looked good... Here are two from a booklet dated 1942.