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Add a photoServings: 12
Ingredients
- 1 can Chili con Carne No. 2 can
- Â Â 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
Directions
- Boil rice in rapidly boiling water to cover for 10 minutes.; drain; mix with Gebhardt's Chili con Carne and salt.
- Select medium-sized head cabbage with loose leaves; cut around heart; cook in boiling water till leaves wilt, about 6 minutes. Cold; separate leaves.
- Place 2 Tbsp.. of chili mix on cabbage leaf, fold edges over; roll.
- 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.
- Yield: 12 or possibly more servings.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 12 servings | |
| Calories 102 | |
| Calories from Fat 10 | 10% |
| Total Fat 1.13g | 1% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 448mg | 19% |
| Potassium 148mg | 4% |
| Total Carbs 19.75g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 10.44g | 7% |
| Protein 3.52g | 6% |
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