"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Stuffed Cabbage Recipe

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This recipe for Stuffed Cabbage, by , is from Cookin' with Balls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edyce Ellis
Added: Wednesday, March 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 to 2 lbs ground beef
1/2 cup cooked rice
1 med onion - grated
salt & pepper

2 lg. cans crushed progresso tomatoes
1/4 cup dark brown sugar
1/4 cup lemon juice

1 very large, leafy cabbage

Directions:
Directions:
Mix first four ingredients together; mix next three ingredients together.
Bring large pot of water to a boil.
Wash Cabbage thoroughly. Break off as many outer leaves as possible. Slice off core end; then cut around core in a square (just make deep cuts -- don't try to remove the core). Drop loose leaves and cabbage head into boiling water. Cook until it looks soft. Lift leaves and cabbage out of pot and run under water in colander until cool enough to handle. Break off as many leaves as you can. You might have to put the cabbage back in the water if the inner leaves aren't soft enough to break off.

Time to Roll 'Em Up! Put some of the meat mixture in core end of leaf and fold over. Then fold over the sides and roll 'em up. Keep rolling until you use up everything. Lay them seam side down in baking dish. (I bake them in a cake pan 13"x9"). Pour tomato sauce mixture over rolls... cover with foil and bake at 350 for about 1 hour & 15 minutes or until they are tender.

Number Of Servings:
Number Of Servings:
6/8
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
This is not a recipe from a book. It is from my head and my head isn't what it used to be.... Good Luck! --Edyce Ellis

 

 

 

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