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

Minnie's Stuffed Peppers/CabbageRolls Recipe

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This recipe for Minnie's Stuffed Peppers/CabbageRolls, by , is from Proverbs 31 Women Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Minnie Detel
Added: Tuesday, November 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Read all instructions first. Do not use instant rice in this recipe.
Prepare cabbage: Put head of cabbage in deep pan to cover with hot water. Put on stove to keep hot until you are ready to peel off leaves. When ready, put under cold water to cool sp you can remove whole leaves.
Prepare bell peppers: Cut off stem end of each pepper and remove seeds and membranes.
Filling: 1 1/2 lb lean ground beef
2 eggs beated
1/3 c milk 1 tsp crushed basil,dried celery, and parsley leaves,
1 small onion, chopped
1/2 bell pepper, chopped
1 c raw white rice
salt and pepper to taste

Directions:
Directions:
In large bowl mix all filling ingredients together well. Line the bottom of a large deep pot with bacon strips. Lay our cabbage leaves and put a ball of filling in the center and roll it up. If necessary, secure with a toothpick. If using peppers, just pack the pepper full of filling. You can make both in same pot. Pour tomatoe or vegetable juice (like V8) mixed with water, about 1/2 and 1/2 over rolls and peppers intil almost covered. Put on medium high heat to boil and reduce to simmer. Cook about 3 hours.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
To cook in crock pot put peppers and cabbage rolls in pot loosely. Heat juice/water just to boiling and pour in 3 to 4 inches deep. Cook on high for 1 hour, then on low for 6-8 hours.








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