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Stuffed Cabbage German Recipe

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This recipe for Stuffed Cabbage German, by , is from The German Oma's , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Victoria Stroink
Added: Thursday, November 6, 2008


8 large cabbage leaves
1 1/4 cups finely chopped celery with leaves
1 small onion chopped
1 cup fresh bread crumbs
1 egg slightly beaten
1 pound ground beef
tsp basil
tsp salt
tsp pepper
1 large tomato, peeled, coarsely chopped
2 tblsp brown sugar
Juice of 1 lemon (3 tblsp)
1 cup vegetable broth or beef broth. (Can be made with bouilion cube)

Break or cut off 8 outer leaves of large cabbage. Wrap remainder of cabbage and refrigerate for other dishes. Cook cabbage leaves in large kettle of lightly salted water. For 3 minutes or just until limp: Drain. Mix celery, onion, bread crumbs, egg, ground beef, basil, tsp salt and pepper. Put about 1/3 cup meat mixture in center of each leaf. Fold sides over filling and roll ends over to make neat package. Put in large skillet, seam side down. Mix tomato, brown sugar, lemon juice, broth, and remaining tsp salt. Pour over rolls. Cover and simmer 45 minutes occasionally spooning sauce over rolls.




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