"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Stuffed Cabbage Recipe

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

Added: Friday, March 3, 2006


1 1/2 lbs. Ground Meat
1 chopped onion
1 clove garlic-chopped
1 egg
1 t. worcestershire sauce
1 c. uncooked rice or 2 c. cooked rice
3 cans tomato soup
1 sm. sour cream
1 large head of cabbage

Put head of cabbage into large pot of boiling water as cabbage leaves start to loosen from head-remove from water and place on towel. Continue until all possible leaves have been removed from head.

uncooked or cooked rice, ground meat, onion, garlic, egg, worcestershire sauce, salt, pepper, paprika and 1/2 can tomato soup. Set aside.

In another bowl mix 2 1/2 cans tomato soup, sour cream and about 2 cans water. Set aside.

Take one cabbage leaf and put a fair amount of meat mixture on leaf fold in sides and roll up, place into roasting pan, continue with this process until all cabbage leaves have been used, then pour sauce over all cabbage rolls and roast in 350 for about 2-3 hours.




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