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Stuffed Cabbage Recipe

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This recipe for Stuffed Cabbage is from Treasured Recipes from Marilyn's Kitchen, 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 Lb Ground Beef (or half pork, half beef)
1/4 Cup Chopped Onion
1/4 Cup Parsley
1 Egg
1 Cup Cooked Rice
Salt & Pepper to taste
Tomato Sauce
V8 Juice
Olive Oil
1 Lg Can Diced Tomatoes
1 Head of Cabbage
Directions:
Directions:
Preheat oven to 350º.
Boil water in a pan large enough to fit head of cabbage and cover.
Cut core from cabbage to facilitate leaf separation.
Once outer cabbage leaves are softened enough to come off of head, take the leaf out and let cook on the counter lined with a clean tea towel. Keep covering cabbage, boiling and letting leaves soften then remove the leaves onto the towel.
Meanwhile, mix beef/pork, onion, parsley, egg, salt & pepper.
Add rice, a little V8 juice and olive oil.
Add some sauce & diced tomatoes with liquid until moist and will hold together.
Line the bottom of a turkey roaster with sauce.
Fill each cabbage leaf with meat mixture. Fold over cabbage and roll. Place in bottom of roaster. Once roaster is full (cabbage rolls may be placed on top of each other), cover in remaining sauce and V8. More liquid is better than less. Cover and cook in oven for 2 hours.
Personal Notes:
Personal Notes:
Not sure where this recipe originated but we know that Florida (Leona's mom) and Leona made these regularly. So yummy!! ~Maria

 

 

 

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