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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Stuffed Cabbage Rolls Recipe

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This recipe for Stuffed Cabbage Rolls is from The McCan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 head of cabbage*
1 lb. ground beef
1/2 lb. ground sausage
3/4 c. uncooked instant rice
1 med. onion, chopped
1 can (4 oz.) mushroom stems and pieces
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp garlic salt
2 cans (15 oz.) tomato sauce
2 tsp. sugar
1 tsp. lemon juice
2 tbsp. cornstarch
2 tbsp. water
Directions:
Directions:
Separate several leaves from cabbage and over with boiling water. Cover and let stand until leaves are limp, about 10 minutes. You can also place leaves in a microwaveable covered bowl with a little water in bottom of bowl. Microwave 2-3 minutes at a time until leaves are limp. Remove leaves from preferred method used and drain.

In a large bowl, mix ground beef, ground sausage, rice, onion, mushrooms (with liquid), salt, pepper, garlic, and 3/4 cup tomato sauce. Mix together thoroughly. Place about 1/3 cup meat mixture at stem end of each cabbage leaf. Roll leaf around meat mixture, tucking in sides.

Place cabbage rolls seam sides down in ungreased baking dished. Mix remaining tomato sauce, sugar, and lemon juice; pour over cabbage rolls. Cover and cook in 350º oven for 45 minutes or until meat mixture is done.

Mix cornstarch and 2 tbsp. water in saucepan. Stir in liquid from cabbage rolls. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve sauce with cabbage rolls over fluffy rice.

*To separate leaves from cabbage head, remove core and cover cabbage with cold water. Let stand about 10 minutes; remove leaves.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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