"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Stuffed Cabbage Recipe

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

Kathy Trusewicz
Added: Friday, July 3, 2009


1 large onion, minced
3 tbsp shortening
3/4 lbs chopped beef
3/4 lbs chopped pork
1 tbsp paprika
2 tbsp salt
1 tbsp black pepper
1/2 cup rice
1 egg
1 head of cabbage
1 bag of sauerkraut
1 large can tomato juice

Saute minced onion in shortening. In a bowl, mix beef, pork, paprika, salt, black pepper, rice and egg. Mix well, like you were making a Meatloaf. Add onions.
In a large pot, boil head of cabbage. Peal off leaves as they become soft.
Wrap meat mixture in leaves. Place wrapped meat in a large pot. Any extra meat can be made into meat balls or put on top. Drain sauerkraut and rinse in a colander. Pour rinsed sauerkraut on top of cabbage balls in pot. Pour tomato juice over top. Cook on top of stove for 1 1/2 hours. Serve fresh rye bread & butter.

Personal Notes:
Personal Notes:
Pray: Bless us Lord, Bless this food, Keep us in a happy mood. Bless the cook, And those who serve us. From indigestion, Lord preserve us! Amen.




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