"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Stuffed Cabbage Recipe

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

Contributor:  
Contributor:  
Joann McMillan
Added: Friday, July 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large head of cabbage
1 lb ground beef
1 cup raw rice
1 small grated onion
2 eggs
1 tsp salt
1/4 tsp pepper

1 large sliced onion
8 oz can tomato sauce
7 cups tomatoes (2 1/2 cans)
Juice of 2 lemons
1 tsp salt
1/4 tsp pepper
1/2 Cup or less of brown sugar
Sauerkraut (optional)

Directions:
Directions:
Preheat oven to 375
Remove large leaves of cabbage, trim off thick part of each leaf. Let leaves sit in boiling water for a few minutes so they become easy to roll. Take out and set aside. Combine meat, rice, grated onion,eggs,salt and pepper. Place mound of meat mixture in cup of each leaf. Loosely fold over sides of each leaf; roll up.
In bottom of Dutch oven place a few of the remaining cabbage leaves or sauerkraut. Arrange layers of stuffed cabbage rolls seam side down and sliced onion in Dutch oven. Pour tomato sauce, tomatoes and lemon juice on top. Sprinkle 1/4 tsp pepper and 1 tsp salt over top. Bring to a boil on top of range. Sprinkle with sugar to taste. Bake uncovered for 1 hour. Uncover and bake for another hour.

Personal Notes:
Personal Notes:
Over 40 years ago, my mother-in-law (Lois McMillan, wife of Judd) gave me a cook book which was old back then. This recipe was in it. I have had many versions of this dish but this one is my favorite. Enjoy!

 

 

 

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