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CABBAGE ROLLS Recipe

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This recipe for CABBAGE ROLLS, by , is from EVERYDAYCOOKINM FOR EVERYDAY PEOPLE., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lester Sprague
Added: Monday, August 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 very large head cabbage
2 lbs. ground beef
1/2 lb. ground veal
1/2 lb. ground pork
2 eggs
3/4 c. long grain rice (raw)
1 t. salt.
1/4 t. pepper
1 tsp. paprika
2 tbsp. chopped parsley
1/2 c. minced onion
9 1/2 c. tomato juice
3 chopped garlic cloves

Directions:
Directions:
Remove the hard core from the cabbage. Turn the cabbage upside down under the cold water faucet and let water run through the leaves to help separate them. Do not discard the clean outside leaves. Separate leafs and trim off thick part of center rib. Pour boiling water over them and let them stand in it for 2 minutes. Drain well. Mix well all remaining ingredients except tomato juice and garlic. Spoon about 3 or 4 tablespoons of the meat mixture, from base of each leaves. Start rolling from base, then fold in side edges of cabbage leaf and continue rolling to enclose stuffing securely. Line bottom of heavy kettle with a few of the dark green outer leaves you have withheld for this purpose. Place cabbage rolls, open side down, in kettle. Pour over the tomato juice and the chopped garlic over top. Cover and simmer for 2 hours.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
They will be cook in 2 hours, but simmered for 4 hours is better. They may be baked in 300 degree oven, covered for 4 hours.

 

 

 

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