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Stuffed Cabbage Rolls Recipe

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

Janet Hebbard


1/2 lb. lean ground beef or sausage
1/2 c. cooked rice
1/2 c. minced onion
1 tsp. caraway seeds
1 tsp. chopped parsley
1 egg white, slightly beaten
2 T. freshly grated Parmesan cheese
1/4 tsp. black pepper
2 qt. water
8 large cabbage leaves, thick center ribs removed

In a medium bowl, combine the first 8 ingredients. Mix slightly and divide into 8 portions. Set aside. meanwhile, in a large pot, bring 2 qts. water to boil and blanch cabbage leaves about 1 to 2 minutes. Remove and rinse in cold water; pat dry. Place leaves flat and place beef mixture in the middle of the leaves. Roll up to cover the filling. Place half of the sauce in the bottom of the baking dish and arrange rolls with seam on the bottom. Pour remaining sauce on the rolls. Bake at 400 for 1 hour, covered loosely with foil. Remove foil and let cool before serving.
1 (15 oz.) can sodium free tomato sauce
1/2 c. dry white wine
1 T chopped parsley
1 T. paprika
1/2 tsp. black pepper
Mix all ingredients together.




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