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HOLUBTSI (CABBAGE ROLLS) Recipe

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This recipe for HOLUBTSI (CABBAGE ROLLS), by , is from The Wengryn Family Cookbook Project, 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:  
Mary Wengryn

Category:
Category:

Ingredients:  
Ingredients:  
1 LARGE HEAD CABBAGE
COOKED WHITE RICE
1 EGG, BEATEN
CUP MILK
DICED ONIONS
1 LB EXTRA LEAN GROUND BEEF
SALT AND PEPPER TO TASTE
4 CLOVES MINCED GARLIC
1 T GARLIC GARLIC SEASONING OR GARLIC SALT
1 T ONION POWDER

FOR THE SAUCE:
1 15 OZ CAN TOMATOE SAUCE
1 CAN OF CAMPBELL'S TOMATOE SOUP
3 T BROWN SUGAR
2 T LEMON JUICE
3 T WORCHESTERSHIRE SAUCE

Directions:
Directions:
BRING LARGE POT OF WATER TO A BOIL,
CUT AROUND CORE OF CABBAGE SO YOU CAN REMOVE THE LEAVES AS THEY SOFTEN.
DRAIN AND LET COOL
IN A LARGE BOWL COMBINE RICE, EGG, MILK, ONION GARLIC AND SPICES.
PLACE ABOUT CUP OF MEAT MIXTURE IN CENTER OF EACH CABBAGE LEAF.
ROLL UP TUCKING IN ENDS. PLACE ROLLS IN LARGE BAKING PAN.
MIX TOGETHER, TOMATOE SAUCE, TOMATOE SOUP, BROWN SUGAR, LEMON JUICE AND WORCHESTERSHIRE SAUCE. SEASON WITH SALT AND PEPPER. POUR OVER CABBAGE ROLLS AND COVER WITH ALUMINUM FOIL. BAKE ABOUT 2 HRS UNTIL CABBAGE IS TENDER AND MEAT IS DONE. BAKE AT 350

Personal Notes:
Personal Notes:
THESE FREEZE VERY WELL ALSO. CAN PUT A LITTLE PARMESAN ON TOP IF YOU WISH..

 

 

 

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