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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Classic Cabbage Rolls Recipe

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This recipe for Classic Cabbage Rolls is from Tina's 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:  
1 Medium Head of Cabbage
1-1/2 cups chopped onion, divided
1 Tablespoon butter
2 cans (14.5 ounces) italian Stewed Tomatoes
4 garlic cloves, minced
2 tablespoons brown sugar
1-1/2 teaspoons salt, divided
1 cup cooked rice
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1/4 teaspoon pepper
1 pound lean ground beef (90%)
1/4 pound bulk italian sausage
1/2 cup V8 juice, Optional
Directions:
Directions:
In a dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain, Rinse in cold water; drain. Remove eight large outer leaves ( refrigerate remaining cabbage for another use): set aside

In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.

Meanwhile, in a large bowl, combine the rice, ketchup, worchestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well.

Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.

Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; Cook 20 minutes longer or until rolls are heated through .
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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