"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Stuffed Cabbage Recipe

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

Contributor:  
Contributor:  
Lydia Brown
Added: Sunday, March 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 head cabbage
boiling water
1 lb ground beef
1 small onion, grated
1/2 cup cooked rice
1/2 tsp salt
pepper to taste
2 cups tomato puree or tomato sauce (Hunt's)
1/2 cup raisins
1 onion, chopped
1/2 cup brown sugar
1/4 cup lemon juice

Directions:
Directions:
Core the cabbage and place it whole in the boiling water to blanche. Remove he softened outer leaves very carefully to avoid breaking. repeat if necessary until you have a dozen or so leaves. Chop the remaining cabbage coarsely and set aside. Mix the ground beef with the rice, onion and salt and pepper. If the center vein of the cabbage leaf is too thick and stiff, pare it down. Place a portion of the meat mixture on the bottom edge of the cabbage leaf and roll it tightly, tucking in the sides as you roll.

Put the reserved cabbage and the remaining onion in the bottom of the pot and place the rolls over them, seam side down. Add the remaining ingredients and enough water to cover. Bring to a boil, lower the heat, cover and simmer for about 2 1/2 hours, adding water as needed.

Number Of Servings:
Number Of Servings:
6

 

 

 

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