"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Stuffed Cabbage Recipe

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This recipe for Stuffed Cabbage, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul and Shawn Bennett
Added: Tuesday, October 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
12 Large Cabbage Leaves
Boiling water
1 lb ground beef
2 T uncooked rice
1 egg
1 onion (microwave to soften)
toothpicks

Sauce
1 can (2 1/2 #) tomatoes
Juice 2 lemons
1/4 c brown sugar
1/2 c apricot preserves
Salt-pepper to taste

Directions:
Directions:
Soak cabbage leaves in boiling water while preparing meat. Combine meat, rice, egg, onion, salt, pepper. Drain cabbage leaves. Place portion of meat mixture in center of each leaf. Roll up and fasten with a toothpick.
Place in kettle. Cover with remaining water to cover. Bring to boil, reduce heat and simmer (covered) 2 1/2 hr.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
Sauce recipe not included.

 

 

 

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