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Stuffed Cabbage Rolls Recipe

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This recipe for Stuffed Cabbage Rolls, by , is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margaret Rossi
Added: Thursday, May 14, 2009



1 lb ground beef (you could also use ground turkey)
1/4 cup raw rice
1 onion chopped
2 eggs
1 tsp. salt
1/4 tsp. pepper

sliced onion
2 cans tomato sauce
1 #2 can tomatoes
4 tbsp. lemon juice
1 cup brown sugar
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
Saute onion with salt, pepper, and paprika in saucepan until soft. Add remaining ingredients and bring to a boil. Set aside.

Parboil 1 large cabbage head, remove from water and separate leaves. Place a few leaves in bottom on baking pan.
Mix and roll meat mixture into small loaves, wrap each in a parboiled cabbage leaf, and fasten together with toothpick.
Arrange layers of rolls and sauce mixture in baking pan.
Bake covered 1 hour and uncovered 2 hours in a 325 oven.

Personal Notes:
Personal Notes:
This is a recipe passed on to me by my mother, Eileen Scott, who is Kaipo's great-grandmother. My mother was born in Victoria, Australia, where I was also born, and lived there her entire life. Sadly Kaipo never got to meet her, as she passed away in 1988, long before he was born.

From Kaipo Rossi's Great-Grandmother




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