"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Stuffed Cabbage Rolls Recipe

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This recipe for Stuffed Cabbage Rolls, by , is from Panek Family and Friends Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julia Moskovitz/Aunt Dorothy Panek
Added: Sunday, October 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 or 2 very large, light-weight heads of cabbage
1 1/2 cups cooked rice
1 large onion sautéed and cooled
2 to 3 lbs ground beef
1 large can pureed tomatoes
1 large can chopped tomatoes
1 lb bacon (optional)
1 very large roasting pan

Directions:
Directions:
Cut cabbage at stem to help loosen leaves. In very large pot boil water. Once water starts to boil add cabbage. Bring back to boil. boil cabbage about 15 minutes. And turn over to soften all of the leaves. After leaves start to soften, remove the outer leaves and drain in colander. Save outer most leaves and torn leaves to line the roasting pan. Continue boiling the cabbage until it is all cooked. Depending on how large the leaves are you might need more than one head of cabbage. Let cabbage cool while you combine the ground beef rice and onions in a large bowl or pot. Mix these together thoroughly. Grease roasting pan and line it with the outer cabbage leaves and some of the torn ones. Save some of these leaves to cover the cabbage rolls. Take one of the nicer large leaves of cabbage and remove part of the large vein at the bottom of the leaf to make it easier to roll. Hold leaf in one hand with the area by the base of the leaf in your palm. With the other hand take a handful of ground meat mixture and pack it into the leaf. Then roll the leaf eggroll style pulling in the sides of the leaf. If you can't cover the meat with the leaf take less meat. Once you have made the roll put it into the roasting pan seam side down. Continue until you use all the meat. Depending on the size of your roasting pan you might have more than one layer of cabbage rolls. This is just fine and can improve the flavor and doesn't change the baking time. If you want the added flavor of bacon, put a few slices between the layers and over the top of the cabbage rolls. Preheat oven to 350 degrees. Put tomatoes in the bowl you used to make the meat mixture. Stir together, try to get the little bits of meat still in the bowl, then pour over the cabbage rolls.
Cover the rolls with left over cabbage leaves. Put on the roasting pan cover or cover the pan with tin foil. Bake about 2 to 3 hours at 350º. Serve alone or with rye bread and butter. This tastes even better the next day.

 

 

 

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