"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Betty's Stuffed Cabbage Recipe

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This recipe for Betty's Stuffed Cabbage, by , is from The Engelhaupt 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!

Evon Engelhaupt


cup rice
1 cup water
1 lb ground chuck
Salt and pepper
head of cabbage
1 can V8 juice (12 oz)
worchestershire sauce
1 can condensed cream of tomato soup

Preheat oven to 350

Place cored head of cabbage in boiling, salted water Gently remove leaves frequently, cook only til they feel like they can be rolled.

Mix rice, water and cook according to directions. Add the cooked rice to raw ground chuck, season with A1 sauce, salt and pepper. Take leaves and put meat in by core end of leaf and stuff ends in roll. Cut up thick, leftover pieces of cabbage and lay in bottom of pan. Mix with sauerkraut in pan, layer bottom, put in rolls, more layer on top. Mix tomato soup, V8, pepper, A1, worchestershire sauce together and pour over all.

Bake for 1 hours covered, if too juicy, cook uncovered a while.




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