Login to cooktime24 in order to save your favorite recipes
If you have not registered yet, register now!
Found 11 recipes
1 head cabbage 1 (16 ounce) can tomatoes 1 (16 ounce) can sauerkraut 1 cup water 1 lb pork sausage 1 lb ground beef 1 egg 1 medium onion , chopped 1/3 cup[...]
Source: food.com1 medium cabbage , head cored 2 lbs ground beef 2 onions , chopped salt and pepper, to taste 2 cups cooked rice garlic , minced, to taste 1 (14 1/2 ounce) can[...]
Source: food.com4 large cabbage leaves 1/4 lb ground beef 1/4 lb pork sausage 1/4 cup onion , chopped 1/2 cup cooked rice 1 teaspoon Worcestershire sauce 1/2 teaspoon Dijon[...]
Source: food.com6 large cabbage leaves * 2 cups rice cooked 1/2 pound sausage meat * 2 tablespoons onion finely chopped 1 x salt and black pepper to taste * 2 cups sauerkraut[...]
Source: recipeland.com1 large head of cabbage 1 lb lean ground beef 1/2 cup instant rice or 1/2 cup cooked rice 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1 egg , lightly[...]
Source: food.com2 heads cabbage 1 Core cabbage, heat in salt water till leaves separate. 2 Remove each leaf and drain in colander. 3 FILLING--(2nd ingredient group):. 4 To[...]
Source: food.com12 cabbage leaves 1 lb lean ground beef 1/2 cup cooked rice 1 (14 1/2 ounce) can tomato sauce 1/2 teaspoon salt 1/8 teaspoon pepper 1 chopped onion 1 finely[...]
Source: food.com1 large head napa cabbage , 30-40 napa cappage leaves 1 stock, cube (i use vegetable stock cubes from Knorr) 1 Bring water to boil into a big pot. 2 Add stock[...]
Source: food.com1 cabbage , large brined or 1 pickled cabbage 3 cups rice , short grain 1 onion , medium chopped 1 lb bacon , dry cured not maple 1 pinch salt 1 pinch pepper[...]
Source: food.com1 large head napa cabbage , 30-40 napa cappage leaves 1 stock, cube (i use vegetable stock cubes from Knorr) 1 Bring water to boil into a big pot. 2 Add stock[...]
Source: food.com2 heads cabbage 1 Core cabbage, heat in salt water till leaves separate. 2 Remove each leaf and drain in colander. 3 FILLING--(2nd ingredient group):. 4 To[...]
Source: food.com