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STUFFED CABBAGE Recipe

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This recipe for STUFFED CABBAGE, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fran Rajotte
Added: Monday, January 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
“Can be eaten as a main course or as an appetizer.”

1 cup rice
1 lb. chopped meat
1 whole onion, chopped
1 head cabbage
Grated cheese
Tomato sauce (recipe follows)

Tomato Sauce:

1 small onion, minced
1 clove garlic, minced
3 (8 oz.) cans Hunt’s tomato sauce
2 ¼ sauce cans water
Salt, pepper, and sugar to taste



Directions:
Directions:
Core and boil whole cabbage about 20 minutes. Drain and let cool. Spread each leaf on table. Brown onion and chopped meat. Boil rice until tender and add to meat. Cook two minutes. Prepare Tomato Sauce. Pour some sauce on the bottom of baking dish. Put a tablespoon of meat mixture in the center of each cabbage leaf and roll. Place in a single layer in pan and cover with sauce; repeat layers. Sprinkle with grated cheese, if desired, and bake at 350 degrees for 40 minutes. Unused pieces of cabbage can be chopped, added to meat and rice and placed in a small casserole dish and served at another time.

Tomato Sauce Directions:
Saute onion and garlic in olive oil. Add tomato sauce and water; season with salt, pepper, and sugar and simmer 20 minutes.

Number Of Servings:
Number Of Servings:
6-8 people
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
I used to prepare this in advance and then heat and serve. This is a recipe I learned from my mother Angela Cassara. I used to make it when I taught school in the afternoons and we had leftovers for several days. Good winter meal!

 

 

 

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