"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for STUFFED CABBAGE, by , is from Favorite Recipes Collected by Family and Friends, 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!

Donna Kaufmann


1 head cabbage
1 lb. ground chuck
2 eggs
1 cup cooked rice
4 tablespoons margarine
1 medium onion ( cup)
1 tablespoon paprika
1 teaspoon salt
1 can beef broth
1 (8-9 oz.) can tomato sauce

In large boiler, heat boiling water to cover cabbage. Trim outer leaves and lower cabbage into the water. Remove 12 to 16 leaves. Chop 6 cups cabbage.

Combine meat, eggs, rice and mix well . Place 2 tablespoons in each leaf and fold sides of leaf over stuffing and roll up.

Heat butter. Add onions. Saute. Add chopped cabbage, paprika, tomato sauce, beef broth, and cabbage bundles. Cook on low heat for 1 hour.




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