"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Cabbage Rolls Recipe

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

Harriet Duhe' Melancon
Added: Wednesday, August 1, 2007


1 medium head cabbage, cored
1 large onion, chopped and divided
1 tablespoon butter
2 (14.8-ounces) cans Italian-style stewed tomatoes
4 garlic cloves, finely minced
2 tablespoons packed brown sugar
1 1/2 teaspoon salt, divided
1 cup cooked rice
1/4 cup ketchup
2 tablespoons Worcestershire sauce
Freshly ground pepper to taste
1 pound lean ground beef
1/4 pound bulk Italian sausage

In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove large outer leaves (refrigerate remaining cabbage for another use); set aside.

In a saucepan, cook 2/3 of the onion in butter until softened. Add tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.

In a bowl, combine cooked rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; mix well. Place about 1/2 cup meat mixture on each leaf; fold in sides and then roll up leaf to completely enclose filling. Place seam-side down in a large baking dish. Top with the sauce. Cover and cook over medium-low heat for 1 hour. Reduce heat to low and simmer for additional 20 minutes, adding a little water if needed.




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