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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

STUFFED CABBAGE ROLLS Recipe

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This recipe for STUFFED CABBAGE ROLLS is from FAMILY RECIPES, 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:  
1 large head of cabbage
1½ pounds ground beef
½ cup uncooked rice
1 small onion, grated
1 egg, beaten
1 teaspoon salt
¼ teaspoon pepper
1 8-oz. can Tomato sauce
1 large can or 1 quart Tomatoes, whole or diced if preferred
¼ cup lemon juice

Directions:
Directions:
1. Remove core from cabbage, and place in boiling salted water; cover.
2. Cook until outer leaves are soft. (about 5 minutes)
3. Remove 12 large leaves as they soften and place in colander to drain.
4. Trim thick part of each leaf, leaving narrow vein.
5. Combine meat, rice, onion, egg, salt and pepper. Divide into 12 parts;
6. Place a mound of mixture in each of the 12 cabbage leaves, fold sides of leaves in and then roll up
7. Place rolled cabbage leaves in Dutch oven.
8. Pour in tomato sauce, canned tomatoes, lemon juice, and 1 teaspoon salt and ¼ teaspoon pepper
9. Cover and simmer for 1-½ hours.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is the Ukrainian cabbage rolls (Holubsti) that my Grandma Sydor made frequently. We usually split the cabbage roll open, added butter and sour cream, if desired. Sometimes, Grandma would drain off about 2 cups of the cooked tomato liquid and add sour cream to it and serve it as a sauce/gravy. Left over cabbage rolls were fried over medium low heat until stuffing was warmed.

 

 

 

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