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Cabbage Rolls Recipe

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This recipe for Cabbage Rolls, by , is from From Our House to Yours, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Mary Serhan

Category:
Category:
 

Cabbage Leaves


Ingredients:  
Ingredients:  
Core one large cabbage
vinegar
water
ziploc bags

Directions:
Directions:
use large pot and fill core of cabbage with vinegar
add water to cover cabbage
boil until leaves are tender and can be removed easily
Put in ziploc bags and freeze for at least one week
 

Cabbage Rolls


Ingredients:  
Ingredients:  
Cabbage Leaves
1 900g bag short grain rice (I can only find this at the Co-op)
1 pkg ground pork about 1 1/2 lbs
1 medium onion
salt to taste
pepper to taste

1 can of tomato soup

Directions:
Directions:
Thaw cabbage leaves and cut into small sections (probably 1 leaf cut into quarters)

Chop onion into tiny pieces, scramble fry with ground pork until well browned. Make sure pork is broke into tiny pieces as well. Put rice into large roaster rinsing with cold water several times, until water is clear when rinsed over rice (or fairly clear). Cover rice with water and cook in 300 oven, leaving oven door open, stirring and adding water until cooked to desired tenderness. Add salt and pepper, fried ground pork and onion. Get Terry to taste this to see if more salt or pepper is needed.

Take a small amount of rice filling and place on one piece of the cabbage. Roll ends tight inside (like you would a wrap) and place one by one in casserole dish or roaster, layering until dish is full, or without touching each other on cookie sheet and freeze. Keep frozen in bags or casserole dish and cook from fresh or frozen.

Cook from fresh, or thaw frozen cabbage rolls. Add some small pats of butter or margarine to the top of the cabbage rolls, add one can of tomato soup, and half a can of water. Cook for several hours until cabbage is tender.


 

 

 

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