"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 Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Fray
Added: Saturday, February 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 whole head cabbage
1 lb. ground pork
1 lb. ground veal
1 pkg. Lipton dry onion soup mix
3 c cooked rice
2 eggs, beaten
1 tsp salt
1/2 tsp pepper
5 slices bacon
2 cans tomatoes
1/3 c broth (beef or veg) mixed with tomatoes

Directions:
Directions:
Remove core from cabbage. Place whole head of cabbage in large kettle with boiling water. Cover; cook for 3 to 5 minutes. Remove; cool. Cut thick center stem from each slice. Mix rice, eggs, salt, pepper, dry onion soup, pork and veal. Mix well. Place 3 tablespoons on each cabbage leaf, fasten securely (with toothpicks). Place each roll seam side down in a large skillet or Dutch oven. Lay bacon slice over top of cabbage rolls. Mix tomatoes, broth, salt and pepper to taste. Pour over cabbage rolls. Cover; simmer or bake about 1 hour 15 minutes to 1 1/2 hours.

 

 

 

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