"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Stuffed Cabbage Rolls Recipe

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

Linda Fray
Added: Saturday, February 21, 2009


1 whole head cabbage
1 lb. ground pork
1 lb. ground veal
1 pkg. Lipton dry onion soup mix
3 c cooked rice
2 eggs, beaten
1 tsp salt
1/2 tsp pepper
5 slices bacon
2 cans tomatoes
1/3 c broth (beef or veg) mixed with tomatoes

Remove core from cabbage. Place whole head of cabbage in large kettle with boiling water. Cover; cook for 3 to 5 minutes. Remove; cool. Cut thick center stem from each slice. Mix rice, eggs, salt, pepper, dry onion soup, pork and veal. Mix well. Place 3 tablespoons on each cabbage leaf, fasten securely (with toothpicks). Place each roll seam side down in a large skillet or Dutch oven. Lay bacon slice over top of cabbage rolls. Mix tomatoes, broth, salt and pepper to taste. Pour over cabbage rolls. Cover; simmer or bake about 1 hour 15 minutes to 1 1/2 hours.




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