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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Stuffed cabbage leaves Recipe

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This recipe for Stuffed cabbage leaves is from Lutheran Church of the Redeemer Fellowship 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:  
8-10 large cabbage leaves
1 lb. lean beef or pork (or mix the two)
1 chopped onion
1 cup cooked rice
1 egg
1 teaspoon salt, 1/4 teaspoon pepper
1 eight ounce can tomato sauce
1/4 cup water
1 Tablespoon brown sugar
1 Tablespoon lemon juice
1 teaspoon Worcestershire sauce
Directions:
Directions:
Cook cabbage leaves in simmering water until they will fold easily (about 2-3 min.)
Meanwhile combine ground meat, onion, cooked rice, egg, salt and pepper
Place about 1/4 cup of mixture into each cabbage leaf.
Fold sides of leaf over meat mix and roll up. Place in slow cooking pot (crock pot)
Combine tomato sauce, brown sugar, lemon juice, Worcestershire sauce and water.
Pour over the cabbage rolls.
Cover and cook on low for 7-9 hours.

 

 

 

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