"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin


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This recipe for CABBAGE ROLLS, by , is from Life is What You Bake It!, 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!



3-4 pounds ground beef
1 large onion, chopped
1 1/2 C par-boiled med grain rice
1 egg
Salt, Garlic Salt & Pepper to Taste
3 or 4 Heads of Cabbage
46 oz Tomato Juice
28 oz Whole Tomatoes & Juice
Celery, onion, garlic
Sugar, salt & pepper

Core Cabbage and place whole head in large pot of boiling water. Gently peel off the leaves, one at a time and put on sheet until cool enough to handle. Shave large vein from each leaf and set aside. Use largest leaves for rolls, save smaller ones and put two together or use over top of rolls in pan to prevent over-browning.

Preheat oven to 350. Cover bottom of pan w/tomato juice & prepare rolls.

Mix hamburger, onion, rice, egg, ketchup, salts & pepper. Add milk to desired consistency (should be like meatloaf). Place a large spoonful in each cabbage leaf, fold in both sides and roll. Place in tomato juice, seams down.

Pour a little more tomato juice over top. Chop whole tomatoes, onion, celery & garlic. Scatter over rolls, adding water if needed. Season with sugar, salt, pepper & garlic salt. Lay any extra leaves over top. Cover with foil and bake for 2 1/2 to 3 hours. Watch so they don't get too dry. Add water if needed.

Personal Notes:
Personal Notes:
Mom always made these and they are a Christmas Eve tradition for my family. Jeff usually makes some too. He makes a spicier version.




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