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Stuffed Cabbage Rolls Recipe

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

Contributor:  
Contributor:  
Stephanie Wilson
Added: Sunday, August 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large head of cabbage
1 pound ground beef
1/3 c. rice (regular or instant)
1 small onion, grated
2 eggs
1 tsp. salt
1/4 tsp. pepper
1 large onion, sliced
1 large can tomato sauce
3 cans (14.5 ounces each) diced tomatoes
1 lemon - juiced
3/4 c. brown sugar

Directions:
Directions:
Remove about 15 large leaves from cabbage head; cut off the very thick part of each leaf. Pour boiling water over the leaves to wilt them.

Preheat oven to 350.
Combine ground beef with rice, grated onion, eggs, 1 tsp salt, 1/4 tsp pepper. Place a mound of meat mixture in cupped part of wilted cabbage leaf. Fold over sides of leaf; roll up. In bottom of a dutch oven, place a few of the remaining leaves. Arrange layers of cabbage rolls, seam side down, and slice onions in Dutch oven or large casserole dish. Pour on tomato sauce, tomatoes, lemon juice and another tsp of salt and 1/4 tsp pepper. Bring to a boil on stove top. Sprinkle brown sugar on top and bake covered for 1 hour. Uncover and bake 2 hours longer.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
You can skip the boil on top of stove step if you wish - just add more baking time in oven. A true Elliott family favorite!

 

 

 

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