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Stuffed Cabbage Rolls Recipe

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

Connie Herman
Added: Sunday, December 21, 2008


2 medium cabbages ( about 5 lbs)
3 onion, chopped
1/4 cup vegetable oil
1 cup brown rice
2 lbs ground beef
1 tsp salt
1/2 tsp pepper
2 (16 oz) cans sauerkraut drained and divided
3/4 cup firmly packed brown sugar divided
1 (46oz) can tomato juice

Freeze cabbages 8 hours; thaw. separate leaves and set aside.
Cook onion in oil in a large skillet over medium high heat, stirring constantly, until crisp-tender. Add rice, and cook 3-5 minutes over medium heat, stirring constantly.Cool rice mixture slightly.
Combine rice mixture and ground beef, salt and pepper. Reserving smaller cabbage leaves, spoon about 1/4 cup beef mixture into the center of each cabbage leaf. Fold left and right sides of leaf over and roll up, beginning at bottom. repeat with remaining cabbage and beef mixture. Chill overnight or proceed immediately.

Arrange reserved small cabbage leaves in bottom of a large dutch oven or stockpot. Spoon half of the sauerkraut and half of the brown sugar over the small cabbage leaves.
Top with half of the cabbage rolls, seam side down. Repeat layers with remaining sauerkraut, brown sugar and cabbage rolls. Pour tomato juice over the layers. Bring to a boil and simmer, covered 2 hours or until rice is done.
Makes about 2 dozen rolls

Personal Notes:
Personal Notes:
Great for a crowd, or freeze some for later.




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