"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 Rolls Recipe

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

Bob Wanio of Davis Tool & Engineering, Co.
Added: Sunday, February 10, 2008


1 lb. Ground Beef
1/2 c. Uncooked Rice - Minute Maid
1 Medium Onion - Chopped
(1) 4 oz. Can of Mushroom Pieces - Un-drained
1 tsp. Salt
1/2 tsp. Pepper
1 tsp. Soy Sauce
1/8 tsp. Garlic Powder
1 tsp. Parsley Flakes
1/2 tsp. Chile Powder
1/2 c. From a 15 oz. Can Tomatoes

Use a large head of cabbage. Remove core of cabbage, put in boiling water until leaves come off easily. Use large leaves.

Mix ingredients above in a large bowl. Roll cabbage leaf around ground beef.

Place cabbage rolls, seam side down, in an un-greased baking dish.

Cover and cook in a 350 oven until ground beef is done.

Pour rest of tomato sauce over the cabbage rolls when they are about 1/2 cooked.

Personal Notes:
Personal Notes:
Each year on the last day of work before the Christmas break at Davis Tool many of the hourly employees would bring in their favorite dishes to share.

This and "Smitty's" venison stew were among my favorites.




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