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Stuffed Cabbage Leaves Recipe

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This recipe for Stuffed Cabbage Leaves, by , is from Cooking With The Cousins, 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!

Mariann Bundy Littman


1 large head of cabbage (with fairly loose leaves)

1 1/2 c. water
1 c. lemon juice
1 tsp. dried mint
2 cloves of garlic or 1/8 tsp. of garlic powder

1 c. long grain rice, uncooked
1 tsp. ground pepper
1/4 tsp. salt
1 1/2 c. ground round or lamb shoulder, chopped or ground
1 large can whole tomatoes

STUFFING: mix stuffing ingredients thoroughly.

Core cabbage and carefully separate leaves without tearing. Dip each leaf into boiling water until pliable. Cut away stem and lay leaf flat on board. Fill with 1 tablespoon of stuffing mixture on each leaf.

Fold sides to center and roll up from larger end into cigar shape. Place in a large pan in layers close together to help retain shape.

Add water and lemon juice; sprinkle with salt, mint and garlic powder.

Pour tomatoes over top. Weigh down with heat resistant dish.

Cook over medium heat for approximately 20 minutes.

Serve hot. Remove each roll with tongs and place on platter. Makes about 50 rolls.

Submitted by Scott Littman. This is a favorite of his mother's recipes.

Number Of Servings:
Number Of Servings:
8 - 10




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