"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cabbage Rolls Recipe

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

Contributor:  
Contributor:  

Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large green cabbage
1 1/2 T butter
1 1/2 T. olive oil
1/2 c. onion, finely chopped
1 1/2 c. tomato sauce
1 clove garlic, minced
1 lb. ground chuck
1/2 tsp. thyme
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1/2 c. bouillon
2 c. cooked rice (2/3 c. raw)
3 T. parsley, minced
lemon slices

Directions:
Directions:
Prepare cabbage for stuffing by removing the core and any tough outer leaves. Cook cabbage in salted boiling water and cover for 5 minutes, or until leaves separate. In skillet, heat butter and oil, add onions and garlic and cook until transparent. Remove. Add meat to skillet and cook until brown. Skim off fat. Return onion and garlic to skillet. Add rice, parsley, thyme, salt and pepper. Mix well and fill cabbage leaf with mixture. Roll cabbage leaf until it completely surrounds filling. Secure with a toothpick or string. Arrange cabbage rolls in a flat baking pan. Add combined bouillon, tomato sauce and bay leaf. (You may omit bouillon and use 2 cups tomato sauce.) Cover and bake at 350 for 1 hour. Add more liquid if needed. You may slice remaining cabbage into thin shreds and cover bottom of pan with cabbage before putting rolls in. At serving time, place a slice of lemon on each roll. Sprinkle with parsley and surround with sauce from pan. Discard bay leaf.

Number Of Servings:
Number Of Servings:
12-16 rolls

 

 

 

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