"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Stuffed Cabbage Rolls Recipe

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This recipe for Stuffed Cabbage Rolls, by , is from It's about Thyme!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Josephine Lee
Added: Thursday, May 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs lean ground chuck
2 t salt
3/4 t pepper
2 t celery salt
2 eggs
1/2 c crushed soda crackers
2 small or 1 large cabbage
6 qts boiling water
3 c chopped onions
2 bottles 12 oz chili sauce, or 2 cups
1 12oz jar grape jelly, or 1 cup

Directions:
Directions:
Core the cabbage. Put in large kettle and pour boiling water over it. Let stand 5 minutes or longer until limp.
Mix together the first 7 ingredients. Scoop 1/4 cup meat mixture onto cabbage leaf. Fold up bottom and top of leaf and then roll making rolls 3 inches long and one inch wide.(28 rolls)
Put chopped onions in bottom of baking pan. Place rolls on top in rows.
Combine chili sauce and grape jelly with 1/4 c water. Heat over medium heat until jelly melts. Pour over rolls. Cover pan with foil and bake 2 hours. Remove foil and baste rolls with sauce and bake uncovered 40 minutes or longer until sauce is thick and syrupy and cabbage rolls are glazed.

Number Of Servings:
Number Of Servings:
19
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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