"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Stuffed Cabbage Rolls Recipe

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

Edna Lemons
Added: Friday, February 15, 2008


3# ground beef
1 tsp. salt
3/4 tsp. black pepper
2 tsp. celery salt
1/2 c. catsup
2 eggs
3 c. onion, chopped
1 c. cracker crumbs
2 heads of cabbage
6 qt. boiling water

2 bottle chili sauce (12 oz.)
1 - 12 oz. jar grape jelly
1/4 c. water

Combine ground beef, salt, pepper, celery salt, catsup, eggs, onion, & cracker crumbs well. Cut out and discard hard center core of cabbage. Place cabbage in large kettle. Pour boiling water over it. Let it stand until leaves are flexible and may be removed easily from head. Make up meat balls. Place on cabbage leaves.
In saucepan, place chili sauce, grape jelly, and 1/4 c. water over medium heat, stirring to melt jelly. Pour over rolls. Bake 2 hours, and baste with cover off.




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