"Hunger is the best sauce in the world."--Cervantes

Stuffed Cabbage Recipe

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This recipe for Stuffed Cabbage, by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eileen Cooper
Added: Saturday, July 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large head of cabbage
1/2 c. uncooked regular or processed white rice (I use Uncle Ben's Converted rice)
2 eggs
1/2 tsp. pepper
2 (8 oz.) cans tomato sauce
Juice of 2 lemons
1 lb. ground beef
1 small onion, grated
1 tsp. salt
1 large onion, sliced
2 (1 lb. 13 oz.) cans tomatoes (7-8 cups)
1 tsp. salt
1/2 to 1 c. brown sugar, packed

Directions:
Directions:
Combine meat, rice, grated onion, eggs, 1 tsp. salt, and 1/4 tsp. pepper. Place mound of meat mixture in cup part of cabbage leaf. Loosely fold over sides of each leaf; roll up. In bottom of Dutch oven, place a few of the remaining cabbage leaves. Arrange layers of stuffed cabbage, with seam sides down, and sliced onion in Dutch oven. Pour on tomato sauce, tomatoes, and lemon juice. Add 1 tsp. salt and 1/4 tsp. pepper. Bring to a boil on top of the stove. Sprinkle with brown sugar to taste. Bake, covered, 1 hour; uncover and bake 2 more hours.

 

 

 

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