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Barbra Walter's Mother's Stuffed Cabbage Rolls Recipe

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This recipe for Barbra Walter's Mother's Stuffed Cabbage Rolls is from The Austen 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 ½ lbs. ground chuck
1 t. salt
1/3 t. pepper
1 t. celery salt
1 egg
1/4 c. ketchup
1/4 c. crushed unsalted crackers
1 head cabbage (2 lbs.)
3 qts. boiling water
1½ c. chopped onions
1 bottle (12 oz.) chili sauce
1 bottle (12 oz.) grape jelly
1/4 c. water
Directions:
Directions:
In a large bowl, combine meat, salt, pepper, celery salt, eggs, ketchup and cracker crumbs. Mix well. Cut out and discard hard center core of cabbage. Place head in a large kettle and pour boiling water over it; let stand until leaves are soft and flexile. Heat oven to 375º.

Using 1/4 c. measure, scoop up a scant 1/4 c. meat mixture. Form into rolls. Place each meat roll on a well-drained cabbage leaf. Fold top of leaf over roll, then fold sides in and roll up. Spread onions evenly in bottom of lightly greased pan. Arrange cabbage rolls on top.

In a saucepan, combine chili sauce, jelly and 1/2 c. water. Heat until jelly melts, stirring well. Pour over cabbage rolls, reserving a small amount. Cover pan tightly with foil and bake for 2 hours. Remove foil and brush rolls with reserved sauce. Bake 40 minutes more or until rolls are glazed. Serve with sauce. Makes 14 rolls.

 

 

 

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