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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Stuffed Cabbage Rolls Recipe

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This recipe for Stuffed Cabbage Rolls is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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