"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cabbage Rolls Recipe

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

Dianne Ledet
Added: Thursday, October 30, 2008


12 large cabbage leaves
1-1/4 lbs. ground round
2 tsps salt
1/2 tsp ground black pepper
1 small onion, chopped
1 cup cooked rice
1 egg
1/2 tsp poultry seasoning
2 Tblsp vegetable oil
2 8 oz. cans tomato sauce
1 Tblsp brown sugar
1/4 cup water
1 Tblsp lemon juice or vinegar

In a large saute pan, cover cabbage leaves with boiling water and let stand until limp. Remove from pan; drain and set aside.

In a large bowl, combine ground round, salt, pepper, onions, rice, egg and seasoning.

On a work surface, lay down cabbage leaves and place equal portions of meat mixture in center of each leaf. Fold over and fasten with toothpicks.

Heat oil in a deep skillet or Dutch oven; place cabbage rolls in pan and saute until browned. In a medium bowl, combine tomato sauce, brown sugar, water and lemon juice.

Pour mixture into skillet with cabbage rolls, Simmer, covered, one hour.




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