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Cabbage Rolls Recipe

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

Sue Chappell
Added: Sunday, March 15, 2009


1 1/2 lbs. ground beef
3/4 lb. ground pork
1 jumbo egg
1/2 c. minute rice
1 large onion, minced
1 small can tomato sauce
2 cans diced tomatoes
1/2 tsp. ground red pepper
1/2 c. evaporated milk
1 large can tomato juice
3/4 c. red wine
1/2 c. plain breadcrumbs
1 tsp. thyme
1 tsp. cinnamon
2 tsp. basil
1 tsp. oregano
1 large head Savoy cabbage
1 large lemon, juiced
Fresh mint leaves

Separate leaves of cabbage and boil until done. Drain and set aside. Combine ground beef, pork, egg, 1/4 of tomato sauce, rice, bread crumbs, onion, cinnamon, red pepper, 1 tsp.basil, and evaporated milk. Layer some chopped cabbage on the bottom of a 9x13 inch pan after spraying with Pam. Sprinkle with mint leaves. Place ground beef mixture by spoonful in the middle of each cabbage leaf and roll up. Fasten with toothpicks. Layer cabbage rolls over chopped cabbage. For sauce, combine the rest of the can of tomato sauce, diced tomatoes, tomato juice, 1 tsp.basil, thyme, oregano, and red wine. Cover with foil and bake at 400 for 30 minutes. Lower heat to 350. Remove from oven and add the lemon juice. Bake for at least 15 minutes longer, or until ground beef is done. Serve with creamed potatoes.




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