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"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

Aunt Marylees' Cabbage Rolls Recipe

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This recipe for Aunt Marylees' Cabbage Rolls is from The Phillips Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. of Minute Rice
1 1/2 lb ground lean beef
1 lb mild pork sausage
1 clove minced garlic
2 jars tomato sauce (Ragu original works well)
1 large jug of tomato juice
1 large head of cabbage
salt/pepper to taste
Directions:
Directions:
Par-boil cabbage, separating leaves for wrapping. As leaves become semi-soft, place in a strainer to remove all water.
Combine the rice, meats garlic, 1 c of tomato sauce and salt and pepper. Mix well. Depending on the size of the cabbage leaves, use 1/4-1/2 c of mixture per cabbage leave. Roll starting at the root end of the leaf, tucking the leaf in as you roll to seal in the filling. Layer the rolls in a deep baking pan. Place cabbage scraps in the bottom of the pot as a base layer, add 1 cup of sauce and begin to add cabbage rolls. Place a thin layer of cabbage between layers, if possible, top each layer with tomato sauce. Repeat until all rolls are in the pot. Pour tomato juice into pan, covering the cabbage rolls. Bake at 350 for 2-3 hours, be sure to add tomato juice as needed to keep the rolls covered in fluid.
Preparation Time:
Preparation Time:
3-4 hours total
Personal Notes:
Personal Notes:
This can be messy to bake, place your baking dish on a cookie sheet covered with aluminum foil for easier cleanup. It is real important that you keep the rolls covered with juice, the rice will absorbed the fluid during baking.

 

 

 

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