"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

Stuffed Cabbage Recipe

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

Contributor:  
Contributor:  
Karen Arnold
Added: Monday, January 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 medium head cabbage,
1 lb ground beef,
1 cup cooked rice,
garlic powder to teste,
1 egg,
1 12 oz can tomato juice,
1 tbsp. vinegar,
1 tbsp. sugar,
water to cover

Directions:
Directions:
Place head a cabbage in a large pot over high heat and add enough water to cover. Boil cabbage for about 15 minutes, or until it is soft. Drain and allow to cool completely. remove the hard outer vein from the leaves.

In a seperate large bowl, combine the beef,rice,garlic powder and egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.

Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes...keep an eye on them to make sure the bottom leaves do not burn

Personal Notes:
Personal Notes:
I reserve the water I boiled the cabbage in to cover my filled leaves with.

 

 

 

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