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LANCES MEXICAN CABBAGE BALLS Recipe

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This recipe for LANCES MEXICAN CABBAGE BALLS, by , is from The Clay Family & Friends 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!

Contributor:  
Contributor:  
Clay Lance

Category:
Category:

Ingredients:  
Ingredients:  
2-# Hamburger meat
1-# hot sausage
1/2- C corn meal
2-eggs
1/2- 3/4 C cooked white rice
2-Med onions diced small
1-Lg. Green bell pepper diced small
6-Japeno peppers deseeded and diced small
2-Can tomato sauce
1-Can Rotel hot sauce
1-Tsp garlic
1-Tsp Cumin
1-Tsp salt
1-Tsp pepper
1-Lb grated cheddar cheese
1-Lb grated Monterey jack cheese


Directions:
Directions:
Core the cabbage heads, run cool water over the heads of cabbage this loosens the leaves. Remove the leaves gently not to tear them try to keep them as whole as possible.in a large skillet put of water bring it to a boil add the cabbage leaves then cover, simmer and steam leaves about 5 minutes take the cabbage out and set aside to drain and cool.
In a large bowl mix the hamburger meat and sausage well. Add the cornmeal, eggs, rice, onions, bell peppers, taco meat and the rest of the spices mix well. Add of each cheese and mix well. Roll up into balls place the balls on the stem end of the leaves and roll folding the sides in as you go secure them with a tooth pick. Place the balls in a slightly oiled large Dutch oven. Cover the balls with the tomato sauce and rotel sauce.
Place the appropriate number of charcoal on the top and bottom of the Dutch oven. I% top 10-bottom) checking often (bottom will scorch!!)
At 2/3s of the cooking spread the remainder of the cheese on the top of the balls and finish cooking. Done when meat is completely done and the cheese is bubbling and starts to brown.
You may have to start some more charcoal during the cooking depending on how it is cooking.

Good served with Mexican cornbread, refried beans and rice. And Sweet tea.


Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1-HR.
Personal Notes:
Personal Notes:
I TOOK MY MOMS RECIPE FOR HER CABBAGE ROLLS AND SUPED IT UP TO A TEX MEX VERSION.

 

 

 

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