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Mom's Stuffed Cabbage Recipe

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This recipe for Mom's Stuffed Cabbage, by , is from The Spinelli /Koster Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Spinelli

Category:
Category:

Ingredients:  
Ingredients:  
1 med. head cabbage
2 can tomato soup plus 2 cans water
1 medium onion, diced or 1 pkg onion soup mix
1 1/2 lb. lean ground beef
1 pkg minute rice, cooked
1 egg
salt, pepper and garlic powder to taste

Directions:
Directions:
Heat a large pot of water. Remove outer 3-4 leaves from cabbage, slice off bottom , make a light cut all along bottom of cabbage to me leaves come off easier, and gently place in pot of water. Let simmer for 10-15 min and start removing upper leaves from pot to a colander. Keep doing this until you get 8-10 good sized leaves. Remove cabbage head from water. Discard water.
Combine meat, 1-1 1/2 cups cooked rice, egg, onion or onion soup mix, salt, pepper and garlic powder until thoroughly
mixed.
Cut the bottom vein of a leaf to make wrapping easier. Place about 1/4 cup mixture in bottom part of leaf and roll up, tucking ends in as you go. Place in pot. Repeat until all leaves are used. If you need more, remove from cabbage, or you can make meat balls with excess meat mixture. When all rolls are in pot, combine soup and water and add to pot.
Cook on med-low about 2 hours.

You can add salt and pepper to the soup once it is in the pot, if you like.


Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 min prep, 2 hrs cook time

 

 

 

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