"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cabbage Rolls Recipe

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

Contributor:  
Contributor:  
Kay Hayes
Added: Friday, October 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 pounds lean ground pork
2 eggs
1 medium onion, chopped finely
2 stalks celery, chopped finely
4 cloves garlic, chopped finely
1/3 cup green pepper, finely chopped
salt and pepper 1 cup brown rice
2 heads cabbage (small heads)
1 quart sauerkraut
3 cans tomato sauce and 3 cans water

Directions:
Directions:
Mix thoroughly pork, onion, celery, eggs, garlic, green pepper, rice, salt, and pepper.
Core cabbage and place head in scalding water to soften and separate leaves.
Line bottom of large soup pot with outer leaves of cabbage to prevent sticking.
Roll small amounts of meat neatly in cabbage leaves. Packs firmly in layers in pot so they won't come unrolled. Cover each layer with sauerkraut. Mix tomato sauce with water and 1/2 cup white wine. Pour over cabbage rolls.
Cook in 350 degree oven for 2 1/2 hours or simmer covered on top of stove.

Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
45 minutes to 1 hour plus cooking time.
Personal Notes:
Personal Notes:
Mother got this recipe from Mr. Sentesi. I have altered it somewhat but it is essentially the same. It freezes well and is really better the next day.

 

 

 

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