"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Cabbage Rolls Recipe

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This recipe for Cabbage Rolls, by , is from The McMullen Clan Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1lb gr beef
1lb gr pork
1 onion chopped
1 tsp salt
pepper to taste
1/2 c cooked rice
1 1/4 tsp garlic salt
2 cans condensed tomato soup
27 oz sauerkraut drained
1 can diced tomatoes 29 oz
1 medium head cabbage
2 tbsp. white sugar
3 c water

Preheat oven 350 Bring a pot of water to a boil
Mix beef and pork together. Stir in onion, cooked rice, salt, pepper, garlic salt, and 1/2 c of tomato soup. Mix well.
Core head of cabbage, place in boiling water and boil until partly cooked.
Separate leaves and trim stems. Reserve 24-32 whole leaves
Cut remaining leaves and line the botton of a large roasting pan
Lightly pack a small handfull of meat mixture and place on center of leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased.
Lay rolls on top of torn cabbage in pan. Place sauerkraut evenly over rolls.
Sprinkle 1-2 tbsp sugar. Mix chopped tomatoes and soup with water and pour over rolls. Add additional water to reach top of cabbage rolls.
Bake for 1 1/2 hours or until cooked through.

Personal Notes:
Personal Notes:
Can be made and frozen
Cooks well in crock pot or make it like a casserole




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