"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Stuffed Cabbage Rolls Recipe

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

Contributor:  
Contributor:  
Deloris Mau
Added: Tuesday, October 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 medium cabbage
1/2 c. regular rice
1c. water
1 lb. ground beef
1 egg
1 c. milk
1 1/2 tsp. salt
1/8 tsp. pepper
2 tblsp. butter or regular margarine
2 tblsp. brown sugar, firmly packed
1/2 c. beef broth
2 tblsp. flour
3/4 c. light cream
1/2 tsp. salt
1/8 tsp. pepper

Directions:
Directions:
Cut out core of cabbage. Steam Cabbage in Dutch oven to soften leaves. Remove leaves gently. Drain on paper towels. Trim center vein from each leaf; set aside. Cook rice with water in saucepan until water is absorbed. Cool well.
Combine cooked rice, ground beef, egg, milk,
1 1/2 tsp. salt and 1/8 tsp. pepper; mix lightly. Place 1/4 c. filling on each cabbage leaf. Roll up and secure with toothpicks or string. (Makes 16 rolls) Brown rolls on all sides in melted butter in Dutch oven. Sprinkle with brown sugar. Add beef broth. Cover and bring to a boil. Reduce heat and simmer 45 minutes or until cabbage rolls are tender. Combine Flour and Cream. Remove cabbage rolls from Dutch oven and keep warm. Slowly stir cream mixture into pan drippings, stirring constantly. Add 1/2 tsp. salt and 1/8 tsp. pepper. Cook over low heat until thickened ( do not boil). Spoon sauce over cabbage rolls .

Number Of Servings:
Number Of Servings:
6 to 8 servings
Personal Notes:
Personal Notes:
This was my Daniells favorite

 

 

 

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