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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Esther’s Stuffed Cabbage Recipe

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This recipe for Esther’s Stuffed Cabbage is from Marie Elena & Jim's Family 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:  
6 Strips of bacon (fattiest)
1 Large Onion
Large or Small head of Cabbage
1-2 lbs Chopped Meat
½ cup Minute Rice
Pepper
1 Egg
¼ cup Bread Crumbs
2 8oz. Cans Tomato Sauce
2 8oz. Cans Sauerkraut
Directions:
Directions:
Chop up bacon and Large onion. Sauté in frying pan.
Boil cabbage in pot for ½ hour till leaves loosen and come off. While cabbage cooks take the recipe from the Minute Rice box (½ cup rice–½ cup water, etc.)
Put chopped meat in a bowl with rice, pepper, no salt (bacon has enough), 1 egg (beaten), bread crumbs and mix well.
Stuff cabbage with meat mixture and roll up.
In Large 6-8 q pot, line the bottom with a little bit of bacon and onion mixture so cabbage doesn’t stick. Place rolled up cabbage neatly no top of each other.
Cut up rest of cabbage into small pieces and place on top of rolled up cabbage.
Pour on rest of bacon and onion mix. Add tomato sauce, sauerkraut, & 2 cups of water. Cover and cook 1½ hours on medium. Salt & pepper to taste.
Do not stir while cooking.

 

 

 

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