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This recipe for STUFFED CABBAGE, by , is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, June 30, 2007


1 Large cabbage
1 lb. lean ground beef
1/2 lb. ground Veal
1/2 lb. ground Pork
1 cup Minute rice uncooked
1 medium onion chopped
1/4 cup green pepper chopped
2 slices bread, soaked in milk
1 teas Garlic salt
black pepper to taste
16 oz. can tomato sauce or tomatoe soup
1 egg beaten

Blanch cabbage leaves to soften. Set aside. In large mixing bowl mix together meats, onion, green pepper and egg. Dip bread in milk, squeeze out milk and add to mixture. Add rice and seasonings. Mix well.

Foran meat into large balls and roll and wrap in cabbage leaves. Place in roasting pan, ends down.
Cover with tomato sauce or juice.

Bake 350 2 to 2 1/2 hours covered.

Personal Notes:
Personal Notes:
Use this recipe for stuffed green peppers if desired.




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