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Stuffed Cabbage Recipe

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This recipe for Stuffed Cabbage, by , is from The McGuffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Blachura
Added: Tuesday, March 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4-5 Med onions chopped
4 Stalks of celery chopped
1/2 stick of butter
4 T salt

3 lb ground round
1 lb ground pork

1/2 lb regular rice (not minute rice)
1 T salt

1 1/2 cans of tomato soup

1-2 lg heads of green cabbage

Directions:
Directions:
Brown:
Butter with onion, celery and salt

Brown:
Beef and pork

Boil:
Rice until cooked

Boil:
Cabbage until loose leafs can be peeled. If they fall apart - set aside.

Roll 1 heaping spoonful of filling into cabbage leaf. Place excess torn cabbage on bottom of dutch oven, dot with butter. Place rolled cabbage on top and pour heated 3-4 cups of tomato soup and 1 cup of water on top of cabbage rolls.

Bake at 350 for 1 hour

Freeze left overs in ziplock baggies

When re-heating - bake for 30min at 325 adding more soup if needed.

Number Of Servings:
Number Of Servings:
12-18 cabbage rolls
Preparation Time:
Preparation Time:
2.5 hours

 

 

 

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