"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stuffed Cabbage Recipe

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This recipe for Stuffed Cabbage, by , is from The Lefa L. Seran SNF Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bessie Sadler
Added: Tuesday, February 7, 2006


1 large fresh cabbage
2 lbs. lean ground beef
1 cup cooked rice
1 large onion, minced
Salt and pepper to taste
2 small cans tomato paste
1 #2 can tomatoes
3 tbsp vinegar
2 tbsp brown sugar
6 bay leaves
3 ginger snaps

Boil cabbage with head down. Cook for 10 minutes until sightly tender. Separate leaves. Mix together meat, rice, onion, sage, salt, pepper and 3 tsp of tomato paste. Fill each cabbage leaf with a generous helping of meat mixture; fold like an envelope and lay in a large roasting pan. When cabbage leaves and meat have been used up, cover mixture with tomato paste, tomatoes, 1 can water (paste can), vinegar, brown sugar, bay leaves and ginger snaps. Bake covered at 350 for one hour.




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