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Aunt Jean's Cabbage Rolls Recipe

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Aunt Jean's Cabbage Rolls image
Domenic and Jean Cusano (1950)


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

Aunt Jean
Added: Thursday, July 3, 2008


4 lbs. ground meat
1 1/2 cups uncooked rice
2 eggs
Onions, you will need sliced and minced
Tomatoes, diced for meat filling
Salt and pepper

Preheat oven to 350F.
1. In a large mixing bowl, add ground beef, eggs, rice, minced onion, salt, pepper and parsley. Mix together well.
2. Cut part of the core out of the cabbage and add head of cabbage to boiling water. Boil only enough to soften the cabbage. Peel off each cabbage leaf as they soften. Use the outer, softened leaves to line the bottom of the baking pan.
3. Place desired amount of beef mixture in each cabbage leaf; tuck in the edges and make a tight roll around beef. Do not overfill; you do not want the cabbage to fall apart while baking.
4. In a large roasting pan with a lid, on top of outer cabbage leaves, make one layer of sliced onions and tomatoes (either sliced or you can use canned diced tomatoes) and a little bit of tomato sauce. Place one layer of cabbage rolls on top of this. Continue to alternate layers of onions and tomatoes with cabbage rolls.
5. When you have filled the roasting pan, add water and tomato sauce to cover the cabbage rolls.
Bake at 350F until done.

Personal Notes:
Personal Notes:
This makes a large amount of cabbage rolls! If you do not need a large amount, use half the ingredients.




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