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Cabbage Rolls Recipe

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

Contributor:  
Contributor:  
Katherine Sawatzky
Added: Tuesday, June 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 medium head cabbage
1 lb lean ground beef
1 cup cooked rice
1 tsp salt
1/4 tsp pepper
1-10 oz can tomato soup
1 can chopped tomato with herbs
1 medium onion chopped

Directions:
Directions:
Remove core from cabbage. Steam whole head in a large pot with tight fitting lid until leaves are wilted. Drain, reserving 1 cup of cooking liquid. Cool and separate leaves without tearing them.
Mix meat, rice, salt and pepper well. Place small amount (approx 1/3 cup) of meat mixture at stem end of leaf. Roll into bundle, tucking sides in as you roll. Place seam down in deep casserole baking dish and sprinkle chopped onion over rolls. Dilute tomato soup and tomatoes with the reserved liquid, adjust salt and pepper to taste and pour over all. Bake in slow oven (350) for 2 hours. With slotted spoon, transfer rolls to serving dish. Mix a little flour with cold water to make a smooth paste. Add to gravy and bring to boil to thicken. Serve separately or pour over rolls to serve. Makes 13 cabbage rolls. I like to serve mine with mashed potato and glazed carrots. Great to freeze or reheat.

Number Of Servings:
Number Of Servings:
13 cabbage rolls

 

 

 

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