"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Pat Long's Cabbage Rolls Recipe

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

Contributor:  
Contributor:  
Jan Marriott
Added: Monday, July 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. ground chuck
2 cup rice (cooked & drained)
1 tsp. salt
1/2 tsp. pepper
1 egg
1/2 cup milk
1/2 cup chopped onion
1 cup fine bread crumbs
1/2 tsp. minced garlic
1 lg. head of cabbage
2 - 8oz. cans of tomato sauce (or prepared pasta sauce)
Parmesan cheese

Directions:
Directions:
Mix ground chuck, rice, salt, pepper, egg, milk, onion, bread crumbs and garlic set aside. Steam head of cabbage to soften cabbage leaves. Place in colander and carefully separate leaves. Trim off hard vein. Using large casserole dish (spray w/Pam first) place 2 Tbsp. of meat mixture on each cabbage leaf. Fold each side and "tuck" edges under. Place in casserole - may layer if necessary - Pour tomato sauce over rolls. Bake 2 hrs. at 350 . Sprinkle with Parmesan Cheese before serving. Hint* Use very lean chuck or ground round.

Number Of Servings:
Number Of Servings:
8

 

 

 

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