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Cabbage Rolls Recipe

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

Contributor:  
Contributor:  
Ida Rottluff Warns (11/7/1897 - 10/23/1992)
Added: Thursday, September 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 large head cabbage
2# lean ground beef
1 C. instant rice, prepared
2 eggs
1 pk onion soup mix
1/2 C. chopped celery
1/2 C. chopped green pepper
2 (8-0z.) cans tomato sauce
1 tsp. salt
1/2 tsp. pepper
1 46 oz. can tomato juice or V-8 juice
8-10 bacon slices, partially fried to render fat.

Directions:
Directions:
Combine all ingredients except cabbage, mix thoroughly and set aside.
Slice end ooooooooff cabbage and then core it with sharp paring knife. Place in large kettle, cover with water & 1 tsp. salt a;nd boil until leaves start to come apart from head.
Using a tongs, take leaves out of water, drain and cool. You will want 8-10 large leaves.
Using meat fork and tongs, remove balance of cabbage head, drain and cool.
Fill each leaf with the meat mixture, roll and set seam side down in 11x15x2" casserole.
Coarsely chop remaining cabbbage head and distribute around rolls.
Pour 2 C. juice over all, and put in 350 degree oven for one hour. Add more juice, a cup at a time and bake for another hour. Top with partially cooked bacon slices and more juice if needed and bake 30-45 minutes longer.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
3 hours and 15 minutes
Personal Notes:
Personal Notes:
This was a favorite Sunday dinner. It sure smelled wonderful when we came home from church!

 

 

 

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