"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cabbage Rolls Recipe

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

Jerri Parkinson
Added: Tuesday, December 16, 2008


1 cabbage head
1 cup rice
1 egg
S & P
tsp. Garlic salt
cup onion
cups celery
1 lb. Hamburger
Tomato sauce (I use tomato soup, vinegar and tomato juice)

Cook cabbage head until tender. Cool & unfold leaves. Trim veins of leaves if they are too thick.
Combine ingredients for filling. Stuff a healthy portion into one leaf & roll. Repeat.
Place rolls in pan with a layer of plain leaves on the bottom. This helps the rolls not stick to the pan. Fill pan with tomato mixture. Top off with slices of bacon for flavor. Cover and simmer in oven for about an hour. This recipe can be frozen.




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