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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

STUFFED CABBAGE Recipe

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This recipe for STUFFED CABBAGE is from I Love You More Than Biscuits & Gravy, 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:  
Ground Beef
Instant Rice
Bread Crumbs
Eggs
Salt, Pepper, Lawry’s, Montreal Steak Seasoning
Head of Cabbage
Large jar of Ragu Sauce
Directions:
Directions:
Bring a large pot of water to boil. Add cabbage head and cook 2-4 minutes to soften and separate leaves. Place leaves on a plate.
Mix together Ground Beef, Instant Rice, Bread Crumbs & Eggs until thoroughly mixed
Season as desired with the Salt, Pepper, Lawry’s, Montreal Steak Seasoning
Spread a layer of sauce on the bottom of the roaster paring knife, cut out the hard triangular rib
Using a paring knife, cut out the hard triangular rib from each cabbage leaf. Place about 1/3 cup of the meat mixture into one end of the leaf, then roll up, tucking in the sides as you roll. Place rolls seam side down on top the sauce. Spoon remaining sauce
Cook in roaster at 350 degrees for about 1 hour 20 minutes, until rice and meat are cooked thoroughly.

 

 

 

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