"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Stuffed Cabbage Rolls Recipe

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This recipe for Stuffed Cabbage Rolls, by , is from Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bob Wanio of Davis Tool & Engineering, Co.
Added: Sunday, February 10, 2008


1 lb. Ground Beef
1/2 c. Uncooked Rice - Minute Maid
1 Medium Onion - Chopped
(1) 4 oz. Can of Mushroom Pieces - Un-drained
1 tsp. Salt
1/2 tsp. Pepper
1 tsp. Soy Sauce
1/8 tsp. Garlic Powder
1 tsp. Parsley Flakes
1/2 tsp. Chile Powder
1/2 c. From a 15 oz. Can Tomatoes

Use a large head of cabbage. Remove core of cabbage, put in boiling water until leaves come off easily. Use large leaves.

Mix ingredients above in a large bowl. Roll cabbage leaf around ground beef.

Place cabbage rolls, seam side down, in an un-greased baking dish.

Cover and cook in a 350 oven until ground beef is done.

Pour rest of tomato sauce over the cabbage rolls when they are about 1/2 cooked.

Personal Notes:
Personal Notes:
Each year on the last day of work before the Christmas break at Davis Tool many of the hourly employees would bring in their favorite dishes to share.

This and "Smitty's" venison stew were among my favorites.




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