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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Stephania Hogan's Stuffed Cabbage Recipe

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This recipe for Stephania Hogan's Stuffed Cabbage is from The Russell 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 whole head green cabbage
1 lb ground beef
1 small onion, chopped
1/2 lb or less of rice (instant is ok!)
1 large egg
salt and pepper to taste

1/2 c water
1 1/2 tbsp cider vinegar
1 tbsp sugar
1/2 bottle of Heinz ketchup
Directions:
Directions:
Place whole head of cabbage in hot water. Take out leaves one at a time as they open. Drain leaves on paper towels on a cookie sheet. Cut thick/core out if needed to lay flat.

Cook rice and let cool. Mix raw beef, raw onion, cooked rice, egg, and salt/pepper.

Do a layer of ketchup on bottom of pan, then large leaves. For rolled leaves, fille with beef mixture. Roll and top with sauce (water, vinegar, sugar, ketchup).

Bake at 350º 1 1/2 hours covered, then 1 hour uncovered.

Place large leaves on bottom of baking dish. Place rolled cabbage leaves in layer in dish.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
Filling an be used in sweet peppers, too! Can be freezed without sauce.

 

 

 

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