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Esther’s Stuffed Cabbage Recipe

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This recipe for Esther’s Stuffed Cabbage, by , is from The SODEIKES 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!

Marie Elena SODEIKES


6 Strips of bacon (fattiest)
1 Large Onion
Large or Small head of Cabbage
1 or 2 Lbs. Chopped Meat
½ cup Minute Rice
1 Egg
¼ cup Bread Crumbs
2 8oz. Cans Tomato Sauce
2 8oz. Cans Sauerkraut

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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