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Grandma Cyp Stuffed Cabbage Rolls Recipe

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This recipe for Grandma Cyp Stuffed Cabbage Rolls is from Bentley 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 4-5 pounds
1 medium onion, chopped
1 clove garlic, crushed
2 tbsp. butter
1-1/2 lbs.of ground beef
1/2 lb. fresh ground pork
11/2 cups cooked white rice
1 tsp. salt
1/2 tsp. black pepper
2 cans tomatoe soup
2-1/2 cups of water
Directions:
Directions:
Remove core from cabbage. Place cabbage in a large kettle filled with boiling salted water. Cover, cook for 30 mins. or until soft enough to pull off leaves. Remove all large leaves. Cut thick center stem from each leaf. Chop any remaining cabbage and reserve.In a large skillet, saute onions and garlic with butter. In a large mixing bowl place the meat,rice,salt,pepper and the onion and garlic and mix thoroughly.Place a heaping amount of meat mixture on each cabbage leaf. Tuck sides over filling, while rolling leaf around filling. Place half of the remaining chopped cabbage on bottom of a large roaster or any type of dutch oven. Fill roaster or dutch oven with layers of the cabbage rolls. Cover with the remaining chopped cabbage. Combine and mix tomatoe soup with water and pour over layered rolls.Bake at 350º about 1-1/2 hrs. Makes 15 servings. I average between 22-24 cabbage rolls. I use smaller amounts of filling then this recipe calls for.
Number Of Servings:
Number Of Servings:
12-15 people
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
My mom taught me this recipe when I got married,(1982). Thanks Mom
One of many recipes that she walk me through in my younger years. Love you forever, Judy

 

 

 

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