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Danish Stuffed Cabage Recipe

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

Contributor:  
Contributor:  

Added: Monday, August 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Large head leafy green cabbage
11/2 lb ground beef
1 small onion, chopped
1/4 c green pepper, chopped
2 eggs
1/2 c cooked rice
1 tsp salt
1/8 tsp seasoned pepper
1/8 tsp marjoram
Butter
1 can (1lb) stewed tomatoes
1/2 c water
1 tbsp vinegar
1 tbsp sugar

Directions:
Directions:
Cut out and discard hard center core of cabbage. Remove large outside leaves; reserve. Working from the bottom, use a sharp paring knife to hollow out cabbage, leaving a shell about 1/2 inch thick. Place cabbage shell and leaves in a large bowl; add boiling water to cover; let stand 10 minutes. Drain. Thoroughly combine beef, onion, pepper, eggs, rice and seasonings. Fill cabbage shell, mounding mixture on top. Dot with butter. Press softened outside leaves around stuffed cabbage shell. Tie with soft cord or secure with toothpicks to hold shape. Place in dutch oven. Combine remaining ingredients; pour around cabbage. Cover. Bake at 325 for 21/2 hours. When serving, spoon the sauce in pan over each cabbage wedge or thicken with a little cornstarch and serve separately

Number Of Servings:
Number Of Servings:
Makes 6 servings

 

 

 

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