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Cabbage Rolls Recipe

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This recipe for Cabbage Rolls is from Alle Zum Essen, 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:  
5 pounds ground pork
1 pound rice (parboiled long grain)
2 eggs
2 large onions finely chopped
2 tablespoons salt
2 tablespoons paprika
1 teaspoon pepper
¼ teaspoon cayenne pepper (optional)
2 cups water

2 gallons of water
2 tablespoons salt
½ cup vinegar
2 large heads of cabbage

1 quart tomato juice
1½ quarts water
Directions:
Directions:
Wash rice and mix with the meat, eggs, onions, salt, paprika, pepper and water.

Bring two gallons of water to a boil with the salt and vinegar. Core the cabbage to make the leaves easier to remove once cooked. Put one head of cabbage at a time into the boiling water. Take off the outer leaves as they become slightly tender. Continue to cook until medium soft. Remove the leaves to cool. Thinly slice any remaining cabbage to put at the bottom of the pot

Remove the middle core from each leaf. Cut larger leaves into 3 sections, and medium leaves into two. For small leaves, cut off the lower end and trim off the middle core to thin.

Put a small amount of water and sliced cabbage at the bottom of a large pot. Form the cabbage rolls and layer in the pot. Pour the juice mixed with water over the cabbage rolls. Cover and cook slowly for 2 hours.
Personal Notes:
Personal Notes:
Elsie and I will get together with Mom to make a large batch to share. May also bake in a large roasting pan in the oven.

 

 

 

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