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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

STUFFED CABBAGE Recipe

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This recipe for STUFFED CABBAGE is from MOM'S COOKING, 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:  
8 large cabbage leaves, blanched
1 lb. mixture of lean ground beef, pork & veal
3 tbsp. onion finely chopped
2 tbsp. parsley
3/4 tsp. salt
1/2 tsp. pepper
1/2 garlic clove, minced
Butter
Tomato juice or Campbell's tomato soup
Sauerkraut (if desired), rinsed and drained
Directions:
Directions:
Wash and blanch cabbage leaves. This will soften the leaves for rolling. Place leaves in a large pan and pour hot boiling water over the leaves, soak briefly the remove from water. Drain on paper towel.

Mix together meat mixture, onion, parsley and seasonings. Divide into 8 parts. Add 1 part of meat to each cabbage leaf and roll wrap. (to roll wrap, place cabbage leaf on flat surface, add meat to core end. Fold the sides of the leaf in and over meat, then roll the ends.)

Place the cabbage rolls in a baking dish, seam side down. Dot each roll with 1/2 tsp. butter. Cover with sauerkraut, then pour tomato juice or soup over the rolls.

Cover and bake 375º until cabbage leaves are very lender and meat is cooked. About 1 1/2 hours.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Serve with hot rolls and you have a meal.

 

 

 

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