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Stuffed Cabbages Recipe

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This recipe for Stuffed Cabbages, by , is from Henderson Plant Cookbook - Kennametal, Inc., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bev Lazar (John's wife)
Added: Thursday, April 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. ground chuck
1 c. uncooked rice
1/2 tsp. garlic salt
1 tsp. parsley flakes
1 tsp. onion powder
1 16 oz. can sauerkraut
1 46 oz. can tomato juice
2 eggs
1 large head of cabbage

Directions:
Directions:
Mix beef, eggs, rice and seasonings together. Set aside. Cut around core of cabbage. Set cabbage in boiling water and steam. Peel each leaf off and drain till none are left. Layer roasting pan with inside cabbage leaves. Take each outer leaf and cut out thick part. Spoon a large spoonful of meat in leaf and roll up, tucking leaves in and set in roaster. You may need to stack cabbages if bottom is filled. Spread sauerkraut over top layer and pour tomato juice on top. Cover roaster. Bake in 300 degree oven for 3-4 hours.

 

 

 

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