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Rolled Cabbage Recipe

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This recipe for Rolled Cabbage is from Feeding our Soul, 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:  
1 pound stew beef, coarse ground (chili blade ground)
1 pound lamb shoulder or lamb blade (chili blade ground), if lamb is not available get 2 pounds of boneless chuck roast
2 cups long grain rice
¼ teaspoon cinnamon
¼ teaspoon allspice
1 teaspoon dried mint
2 ounces tomato sauce
Salt
Pepper
6 ounces water
2 heads of cabbage (see notes)

4 cups water
juice from one lemon
1 tablespoon garlic powder
½ stick butter
Directions:
Directions:
--Mix meat, rice, cinnamon, allspice, mint, tomato sauce, salt and pepper. Add 6 ounces water

--Parboil whole cabbages and remove outer leaves as they cook. (Papa Joe did this by sticking a long fork in the cabbage stem, as the leaves got done he could lift out the cabbage, remove the leaves and return the cabbage to the water)

--When leaves are done, place 1-2 tablespoons of the meat mixture (depending on the size of the leaf) and roll tightly

--Place a layer of cabbage stems on the bottom of the pan

--Place cabbage rolls seam side down in pan

--Mix separately 4 cups water, lemon juice, garlic powder and melted butter then add to the pot containing the cabbage rolls

--Weight cabbage rolls to keep them covered

--Bring to a boil then reduce to simmer and cook for 30 minutes.
Personal Notes:
Personal Notes:

--From Jane: Betty's rule--buy loosely packed cabbage. Hold it, feel it, pick cabbage that doesn't appear to be too tightly packed.

 

 

 

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