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

STUFFED CABBAGE Recipe

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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 help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Kaufmann

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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