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PENNSYLVANIA DUTCH STUFFED CABBAGE 
12 to 14 lg. cabbage leaves
1 1/2 lbs. hamburger
2 eggs
1 lg. onion, chopped
1 c. rice
1 family size can tomato soup
Salt, pepper to taste
1 tbsp. Worcestershire sauce
1/2 tsp. cumin
1 lg. can sauerkraut
1 qt. tomatoes, canned
1 tbsp. sugar
2 apples, sliced

1. Soften cabbage leaves in boiling water until limp.

2. Mix hamburger, eggs, onion, rice, cumin, Worcestershire sauce and salt and pepper.

3. Put 1/2 cup (approximately) of hamburger mixture onto a cabbage leaf and make a roll and fasten with toothpicks, creating 12 to 14 rolls.

4. Rinse sauerkraut and place in a greased roasting pan at least 3-5 inches deep. Slice apples over sauerkraut.

5. Lay cabbage rolls over sauerkraut.

6. Blend tomatoes into puree, mix with the tomato soup and 1/2 can water until blended.

7. Pour over cabbage rolls and kraut. Cover and bake at 325 degrees for 2 hours. Check center of one roll for doneness of meat mixture.

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