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Cabbage Rolls Recipe

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

Josie Zuliani
Added: Wednesday, July 1, 2009


1 cabbage
1 lb ground meat (veal, pork or beef, or combination)
1 onion (chopped)
Olive oil
Bacon (cooked and chopped)
1 c. rice (boiled)
1 can tomato soup

Freeze the cabbage with core cut out, then thaw. By placing in hot water, the leaves come apart easily. If the cabbage has not been frozen, boil first. Depending on the size of cabbage roll desired, use either the whole leaf or only a part.
For the filling place meat and onion in a large skillet with a little olive oil. (You can use the bacon drippings instead if preferred.) Add the chopped bacon (if desired), salt, pepper, oregano, parsley and basil. Boil the rice, add to meat mixture. Cook, mixing well. Let cool.
To make up the cabbage rolls take one cabbage leaf, place on hand, add filling, and roll by flipping both sides of leaf in first prior to rolling. When this is completed squeeze firmly to hold together. Place in casserole with tomato soup lining the dish, bake covered at 300 for 2 hours, removing cover for last 30 minutes.

Personal Notes:
Personal Notes:
Cabbage rolls can be frozen, before cooking. Add a little oil and the tomato soup prior to cooking.
For a vegetarian version, use onions, peppers, grated carrots or other vegetables as desired.




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