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Rolled Cabbage Recipe

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This recipe for Rolled Cabbage, by , is from They're Yours, You Gotta Feed 'Em At Least Once A Day!, 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!

Jane Maida


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
teaspoon cinnamon
teaspoon allspice
1 teaspoon dried mint
2 ounces tomato sauce
6 ounces water
2 heads of cabbage (see notes)

4 cups water
juice from one lemon
1 tablespoon garlic powder
stick butter

--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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