GERMAN CABBAGE BUNDLES

By SMSchreiber

Approximately 300 calories per serving.

Ingredients

• 1 SMALL HEAD GREEN CABBAGE (ABOUT 2 POUNDS)
• 4 SLICES BACON
• 1 TEASPOON ALL-PURPOSE FLOUR
• 1/4 CUP WHITE VINEGAR
• 1 TABLESPOON SUGAR
• 1/4 TEASPOON PEPPER
• 1 POUND GROUND BEEF
• 1 LARGE POTATO (ABOUT 1/2 POUND) SHREDDED
• 2 GREEN ONIONS, CHOPPED
• 1/2 TEASPOON SALT
• 1 28-OUNCE CAN TOMATOES
• 1 ENVELOPE BEEF-FLAVOR BOUILLON

Preparation

Step 1

About 2 hours before serving:
1. Discard tough green outer leaves from cabbage; with knife, remove core. Fill 5-quart saucepot three-fourths full with water; over high heat, heat to boiling. Place cabbage in water, cut-side up. Using 2 large spoons or forks, gently separate leaves as outer leaves soften slightly; remove 8 large leaves from cabbage and drain on paper towels. Chop enough remaining cabbage to measure ½ cup; coarsely slice any remaining cabbage. Trim rib of each reserved cabbage leaf very thin.
2. In 12-inch skillet over medium-low heat, cook bacon until browned. Remove bacon to paper towels to drain; crumble. Into drippings in skillet, stir flour, then vinegar, sugar, and pepper. Cook over medium heat until sauce boils and thickens. Remove from heat.
3. In large bowl, mix chopped cabbage, bacon, vinegar sauce, ground beef, shredded potato, chopped green onions, and salt. On center of each cabbage leaf, place about ½ cup ground-beef mixture. Pull leaf up and around meat to form bundles. Place sliced cabbage and bundles in same 12-inch skillet.
4. Pour tomatoes with their liquid around cabbage bundles; stir in bouillon; over high heat, heat to boiling, gently stirring to break up tomatoes. Reduce heat to low; cover and simmer 45 minutes or until cabbage is tender and meat mixture is cooked through, basting bundles frequently with sauce in skillet.