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Stuffed Cabbage (Germany) Recipe

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This recipe for Stuffed Cabbage (Germany), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, March 19, 2009


10 to 12 large cabbage leaves
1 pound ground beef
1/2 cup cooked rice
1 egg
1 tsp. Salt
1/8 tsp. Pepper
1/2 cup raisins
1 onion, sliced thin
juice of 1 lemon
about 1/4 cup brown sugar
2 cups canned tomatoes
1 cup water

Use large, whole, outside leaves of cabbage. Place in boiling water for 5 minutes to soften. Combine meat, rice, egg, salt, pepper, and half the raisins. Put a generous amount on each leaf. Fold in sides. Roll up and fasten with wooden picks. Shred the heart of cabbage. Line bottom of kettle with shredded cabbage. Put stuffed cabbage on top, close together. Add remaining shredded cabbage, onion, raisins, lemon juice, sugar, tomatoes, and water. Simmer gently 21/2 to 3 hours. Serves 6.




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