Cabbage Rolls Ala Fingers

• 2 lb. ground chuck
• 1 small box Minute rice
• 1 small onion, chopped
• 2 tsp. salt
• 1/2 tsp. pepper
• 1/2 c. green pepper, chopped
• 1/2 tsp. garlic
• 1 large head cabbage
• 1 large can Italian tomatoes
• 1 large can sauerkraut
• 1 small can tomato juice (if needed)
• 1/2 c. celery, chopped

1. Mix well in a large bowl raw ground chuck, rice, onion, salt, pepper, celery, green pepper and garlic with a little tomato juice to moisten.
2. Remove core from cabbage, then place cabbage in boiling water to wilt leaves so that they can be easily rolled. Place about 1/2 cup meat mixture into cabbage leaf and roll. Fasten with toothpick if necessary.
3. Alternate layers of sauerkraut and rolls in large kettle.
4. Pour can of tomatoes over top and with spoon, let tomatoes seep through layers.
5. Bring to a boil and simmer about 2 1/2 hours.
6. Add tomato juice if rolls become dry.

ground chuck, rice, onion, salt, pepper, green pepper, garlic, head cabbage, italian tomatoes, sauerkraut, tomato juice, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=508591 (may not work)