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Stuffed Cabbage Rolls Recipe

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This recipe for Stuffed Cabbage Rolls is from The Phillips Family Cookbook Project, 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:  
2 medium onions, chopped, lightly sauted in oil or oleo
3 large garlic cloves, chopped
1 lb ground round beef
1 lb ground pork
1-1/2 cups rice, uncooked
3/4 tsp salt. 1/4 tsp pepper
1/2 tsp thyme
4 beaten eggs
2 T parsley, 2 T chives, 2 T paprika
Mix above ingredients all together
2 heads regular cabbage
1 head of brined cabbage
4 to 6 cans lb sauerkraut, drained and rinsed
1 large can tomato juice
1 can chicken broth
Directions:
Directions:
Cook heads of regular cabbage 10 minutes or until leaves will easily roll
Lightly grease baking dish
After mixing chopped onion, chopped garlic, meat, rice, salt, pepper, all
spices, and eggs, shape into rolls and wrap in cabbage leaves, one at a
time. Alternate one regular cabbage roll with one brined cabbage roll.
Lay open side down side by side in casserole or roaster, fold right on top.
left side down.
Cover with half of the kraut, put cabbage rolls on top.
Cover with other half of kraut.
Mix large can tomato juice & chicken broth. Add more water and broth if needed
Bake at 325 2 hours or until done
Can make several smaller casseroles and freeze till ready to use.
Personal Notes:
Personal Notes:
Ed Kottyan got recipe from Germanfest in Mansfield
Brined head of cabbage can be bought in Mansfield

 

 

 

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