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Cabbage Rolls Recipe

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

Contributor:  
Contributor:  
Marsha Summerfield
Added: Saturday, January 29, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3 cabbages
1/2 lb ground beef
1/2 lb ground pork
1/2 to 1 lb salt pork, diced
5 onions chopped
1 1/2 cups rice
2 cans tomato soup
1/2 cup water

Directions:
Directions:
Prepare cabbage by coring out center stem of cabbage, separate leaves carefully. If leaves will not separate easily, place cabbage, core down, in hot water. As leaves soften, peel off carefully. Take each leaf and thin the center stem with sharp knife so the leaf is a more uniform thickness. Put leaves in hot water and let stand until pliable for rolling (not too soft).

Cook rice according to package directions and let cool. Fry salt pork over low heat until squares turn golden brown; stir constantly. Add onion and saute until onions become just tender. Combine onion, salt pork and rice. Salt and pepper well. Mix thoroughly. Add meats and mix thoroughly.

Prepare roaster pan by lining bottom with outside leaves or damaged leaves. Do not discard any leaves. To make rolls, place 1 to 2 tbsp of meat mixture into leaf and roll, tucking ends in as you roll and place in roaster. Do not over stuff.

Mix 2 cans tomato soup with 1/2 can water. Pour half of this sauce over cabbage rolls. Cover cabbage rolls with additional leaves and pour remaining sauce over. Cook for 3 hours at 300.

Number Of Servings:
Number Of Servings:
35 - 40 cabbage rolls
Personal Notes:
Personal Notes:
* salt pork is not always readily available. I usually use side pork which is uncured bacon.

 

 

 

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