"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Stuffed Cabbage Rolls Recipe

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

Wil Wagner
Added: Thursday, January 22, 2009


1 large head green cabbage, about 3 1/2 pounds
1 pound ground beef chuck
1/2 pound ground pork
1 cup cooked rice
1/4 cup grated onion
2 tablespoons chopped parsley
1 egg
1/4 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon allspice


2 (8 ounce) cans tomato sauce with tomato pieces
1 large onion, sliced
2 tablespoons brown sugar
3 whole cloves
1 bay leaf
1 teaspoon salt
1/8 teaspoon pepper

In a large kettle, bring 3 quarts of water to boiling. Add cabbage; simmer 2-3 minutes, or until leaves are pliable. Remove cabbage and drain.
Carefully remove 16 large leaves from cabbage; trim center rib. If leaves are not soft enough to roll, return to boiling water for a minute.

In large bowl, combine beef, pork, rice, grated onion, parsley, egg, milk, 1 teaspoon salt, 1/4 teaspoon pepper, and the allspice. Mix with a fork until well blended.

Place 1/4 cup meat mixture in hollow of each of the 16 cabbage leaves. Roll sides of leaf over stuffing; roll up from thick end of the leaf.

Make sauce: In large, heavy skillet, combine tomato sauce, sliced onion, brown sugar, cloves, bay leaf, salt, and pepper; mix.

Arrange rolls, seam side down, in a single layer in sauce. Bring sauce to boiling over medium heat; reduce heat. Cover and simmer 1 1/2 hours.

Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
I got this recipe from www.cooks.com
01/21/09 This recipe is excellent.




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