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Cabbage Rolls Recipe

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This recipe for Cabbage Rolls, by , is from HACKETT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Hackett Daniel
Added: Tuesday, June 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lg. head green cabbage
1 lb. ground chuck
1/2 c. raw white rice
1 sm. onion, minced
2 eggs, beaten
1 t. salt
1/4 t. pepper
1/8 t. allspice
1 lg. onion, thinly sliced

Sauce: 2 8-oz cans tomato sauce, 1 28-oz can chopped tomatoes, 1/3 c. lemon juice, 1 t. salt, 1/8 t. pepper, 1/4 c. brown sugar

Directions:
Directions:
Preheat oven to 375. Boil cabbage 2-3 minutes (until cabbage leaves are soft, but not cooked). Remove large cabbage leaves.

Combine chuck, rice, onion, salt, pepper, allspice, and 1/4 c. water. Mix well. Place 1/4 c. meat in each cabbage leaf. Roll and secure with a toothpick.

In Dutch oven, place extra leaves on the bottom. arrange rolls on top of the cabbage. Top with onion slices. Make the sauce (combine everything except brown sugar). Pour sauce over rolls, bring to a boil. Sprinkle with brown sugar. Cover and bake for
1 1-2 hours. Uncover and bake 1-1/2 hours longer.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Inspired by My Mom's cabbage rolls. Excellent served with mashed potatoes.

 

 

 

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