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Stuffed Cabbage Recipe

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This recipe for Stuffed Cabbage is from The McGuffin Family Cookbook Project, 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:  
4-5 Med onions chopped
4 Stalks of celery chopped
1/2 stick of butter
4 T salt

3 lb ground round
1 lb ground pork

1/2 lb regular rice (not minute rice)
1 T salt

1 1/2 cans of tomato soup

1-2 lg heads of green cabbage
Directions:
Directions:
Brown:
Butter with onion, celery and salt

Brown:
Beef and pork

Boil:
Rice until cooked

Boil:
Cabbage until loose leafs can be peeled. If they fall apart - set aside.

Roll 1 heaping spoonful of filling into cabbage leaf. Place excess torn cabbage on bottom of dutch oven, dot with butter. Place rolled cabbage on top and pour heated 3-4 cups of tomato soup and 1 cup of water on top of cabbage rolls.

Bake at º350 for 1 hour

Freeze left overs in ziplock baggies

When re-heating - bake for 30min at º325 adding more soup if needed.
Number Of Servings:
Number Of Servings:
12-18 cabbage rolls
Preparation Time:
Preparation Time:
2.5 hours

 

 

 

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