"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

SPICY STUFFED CABBAGE LEAVES Recipe

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This recipe for SPICY STUFFED CABBAGE LEAVES, by , is from Kendal's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
12 large cabbage leaves (You may substitute collard green leaves if you prefer).

1 pound lean ground beef

1 cup finely chopped celery

cup chopped onion

4 cups salsa

2 cups hot cooked rice

3 tablespoons taco seasoning mix (about of a 1 ounce package)

1 cup shredded Monterey Jack cheese

Optional- jalapeno peppers

Directions:
Directions:
Remove center veins from cabbage leaves, keeping each leaf in one piece. Immerse leaves, 4 or 5 at a time, into boiling water about 3 to 5 minutes or until leaves are limp. Drain well.

For filling, in a large skillet cook ground beef, celery, and onion until meat is brown and onion is tender. Drain off fat. Stir in 2 cups of the salsa, the hot cooked rice, and taco seasoning mix. Mix well.

Place 1/3 to cup filing mixture on each leaf. Fold in sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll. Place stuffed cabbage leaves in a 3 quart baking dish. Spoon remaining 2 cups salsa over stuffed cabbage leaves. Bake, uncovered, in a 350 degree oven for 20 minutes. Top with cheese. Bake about 5 minutes more or until cheese is melted.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Corn bread or biscuits goes well with this meal.

 

 

 

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