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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Bubba's Cabbage Rolls Recipe

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This recipe for Bubba's Cabbage Rolls is from Bridget's Eat to Live, Live to Eat Favorites, 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:  
3# ground chuck
3 eggs
1/2 large onion, diced
1/2 c. tomato juice
salt & pepper
Light handful of cooked rice (not Minute Rice)
2 cans tomato soup
3-4 beef bouillon
cabbage leaves
sauerkraut
Paprika
Directions:
Directions:
Mix together the first 6 ingredients, set aside.
Cut core from cabbage and put the head in boiling water until leaves separate and get a little soft. Reserve some of the cabbage water. Drain and then remove vein from cabbage, this makes rolling easier. Add a portion of the meat/rice mixture to each prepared cabbage leaf. Fold ends in so meat stays inside and put fold down in pan.
Mix 2 cans tomato soup, about 3 soup cans of the cabbage water, add 3-4 bouillon cubes. Mix and heat to boiling before starting to layer.
Layer a little sauerkraut, then cabbage rolls, more kraut. Sprinkle each layer with a little paprika. Repeat. Cover with scraps of cabbage. Pour soup/cabbage water over. Put a plate on top to keep rolls together. Cover and bring to a boil. Reduce heat and simmer 1-1/2 to 2 hours. Test doneness with fork.
Personal Notes:
Personal Notes:
There will always be some foods that automatically make you think of a loved one. This one reminds us of Bubba and her Polish Man!!
Aunt Sis Abdalla - she said that if you put your whole head of cabbage in the freezer, then you don't have to boil the leaves before wrapping.

 

 

 

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