"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

STUFFED CABBAGE CASSEROLE Recipe

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This recipe for STUFFED CABBAGE CASSEROLE, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Miller
Added: Thursday, June 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 LB. HAMBURGER
3 t. salt
1 1/2 t. pepper
1 egg
Onion chopped
2 T. sour cream
1/4 c. bread crumbs
1/3 c. raw rice
1 lge. head cabbage
2 lge.cans tomato soup
1 small can pizza sauce

Directions:
Directions:
Chop half of cabbage and put on bottom of pan. Mix meat, salt and pepper, egg, sour cream, onion, bread crumbs, and rice. Put on top of cabbage, chop other half of cabbage and put on top of meat. Pour soup and sauce over cabbage and bake at 325 degrees for 2 hours. Cut into squares.

 

 

 

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