"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cabbage Rolls Recipe

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

Gail Hagen
Added: Friday, August 21, 2009


1 lg head cabbage frozen
1 pkg of marrow bones
1 15 oz can diced tomatoes
1 15 oz can diced tomatoes with green pepper & onion
1 15 oz can diced tomatoes with garlic & onion
2 onions chopped
1 tsp minced garlic
1 C ketchup
1 1/2 lb ground round
1 onion grated
1/2 tsp fresh ground pepper
1/2 C uncooked rice, cooked
1 egg beaten
1/4 C ketchup
1/4 C lemon juice
1/2 C dark brown sugar
salt to taste

Combine the bones, the tomatoes and the chopped onions in a large
pot. simmer at least two hours. Remove the bones and refrigerate
overnight to make it easy to remove the fat. Remove cabbage from
freezer at least 4 hrs ahead of time. Break off leaves as needed.
Bring the tomato sauce to a simmer. Mix the beef, grated onion, 1-2
tsp salt, pepper, rice, and the beaten egg. Mix until well blended.
Place a heaping tablespoon of the meat on each cabbage leaf. Tuck in
sides and carefully roll into a neat package. As you complete a
roll, lower it into the now simmering sauce. When all of the rolls
are in the pot, you may want to add a can of tomato sauce just so
the rolls have a moist cover to start with. Simmer about half an
hour. then add the lemon juice and sugar. Cook another hour or more.
Taste and correct for sweet and sour flavor. The sauce should be
both. So keep adding lemon juice or sugar until the taste is as you
like it.
Serve with French bread for sopping up the sauce.




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