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Yubbra (Cabbage Rolls) Recipe

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This recipe for Yubbra (Cabbage Rolls), by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John and Kelly Siegel
Added: Saturday, August 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 to 2 cabbage heads
1 to 1 1/2 pounds ground beef, not lean
1 C. rice, washed
1/2 tsp pepper
15 ounce can whole tomatoes
10 ounces water
1/2 to 1 tsp. cinnamon

Directions:
Directions:
Core cabbage, then submerge cabbage head in boiling water in large pot. Add some salt to boiling water. Cook until leaves are tender. Remove leaves to cool on the counter or a pan. Trim the large vein from the leaves to make rolling easier.
Mix rice, meat, salt, pepper, and cinnamon. You may need to add a little cold water to soften the mixture. Lay open the leaf on a flat surface and drop a tablespoon or so of the filling on the leaf and roll. Place a few cabbage leaves on the bottom of a large pot. Arrange the rolls in layers. Pour tomatoes, 10 ounces of boiling water and 1 tablespoon of salt over the top. Cover with a lid and cook over medium heat for 45 minutes or until rice is fluffed and tender.

 

 

 

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