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Stuffed Cabbage Recipe

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

Contributor:  
Contributor:  
Emma
Added: Thursday, January 27, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3 pounds lean ground beef, 1 cup fine bread crumbs, 1/3 chopped onion, 2 eggs, 1 tbsp salt, 1/2 pepper, 18 large cabbage leaves cleaned cooked and drained, 4 cans 8 oz tomato sauce, 2 cans 1 lb stewed tomatoes, 1/4 cup lemon juice, 1/4 cup sugar

Directions:
Directions:
Preheat oven to 350. Line 2 shallow 3 quart baking pans with aluminum foil. Set aside. In a large bowl combine beef, crumbs, onion,eggs and salt and pepper. Mix well with hands. Divide evenly and place one portion of meat on each cabbage leaf. Roll up, folding in edges to enclose meat. Divide rolls among foil-lined baking dishes. Combine tomato sauce, stewed tomatoes and lemon juice. Pour over rolls. Sprinkle with sugar. Cover with foil; bake if desired 2 1/2 hours. in preheated oven basting occasionally. ---
Note - to freeze, bake cabbage 1 hour. Remove from oven. Cool thoroughly. Cover lightly with foil. Freeze until firm. Remove from pan. Seal securely. Label and store in freezer until ready to serve. To serve frozen cabbage to pan. Bake 1 hour in preheated 375 oven turning once. Bake 1/2 hour more.

 

 

 

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