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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cabbage Rolls Recipe

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This recipe for Cabbage Rolls is from "Kaliel Family Cookbook", 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:  
Blanch cabbage leaves until wilted. Add 1/4 cup vinegar to blanching water to prevent cabbage leaves from tearing.

Filling: Steam 2 cup of rice in 6 cups of salted water for 20 min. While rice is steaming. Fry 12 chopped bacon, when it starts to brown add 1 chopped onion (medium size) until onion is transparent.
Mix bacon and onion with rice when steamed. Do not drain bacon fat off. You need it to coat the rice. Season with salt and pepper to taste.
Roll rice filling in blanched cabbage pieces. Place cabbage rolls in casserole.
Directions:
Directions:
Make sauce - Mix together 1 can tomato soup, 1 cup cream pour over cabbage rolls.
Bake 1.5 hours in 350 degree oven.
Personal Notes:
Personal Notes:
Another Great Harvest Meal!- this dish brings back memories for many every time it is eaten. Food for the soul!

 

 

 

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