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Stuffed Cabbage Recipe

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

Contributor:  
Contributor:  
Irene Fryer
Added: Saturday, October 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. ground meat
1/2 c. rice
2 tsp. salt
1 onion, chopped
1 tsp. pepper
1 (12 oz.) can tomato soup or juice
2 cans water
1 cabbage

Directions:
Directions:
In a mixing bowl, combine first 5 ingredients; set aside. In a large pot add whole cabbage to boiling water (enough water to cover cabbage). Bring back to a boil and remove from heat. Let stand 5 min. or until leaves are soft. Remove head from pot, run under cold water and remove leaves. Shave (leaving some of the stem) heavy stem from leaves. Add handfuls of meat mixture to the leaves and roll up leaves poking the ends into the mixture to hold everything together. Place into large sauce pan. In a separate bowl, whisk soup and water together until well blended. Pour over cabbage rolls. Bring mixture to a boil. Cover and reduce heat; simmer for 1 hr. or until tender. Watch carefully so that cabbage does not burn.

 

 

 

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