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My Aunt Dorothy's Stuffed Cabbage Rolls Recipe

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This recipe for My Aunt Dorothy's Stuffed Cabbage Rolls, by , is from Cooking with Faith , 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!

Contributor:  
Contributor:  
Maureen Nistal

Category:
Category:

Ingredients:  
Ingredients:  
1 head cabbage
1 onion, chopped
3/4 lb. ground pork
3/4 lb. ground veal
2 Tablespoons salt
1 Tablespoon paprika
1 teaspoon pepper
3/4 cup rice
1 14 oz can sauerkraut
1 14 oz can tomato juice
1 egg

Directions:
Directions:
Core cabbage and place it in boiling water. Remove leaves as they wilt. Drain. Trim thick center vein of each leaf. Large leaves can be cut to make two rolls.

Mix meat, egg, seasonings and rice. Place scoop of meat mixture on each cabbage leaf and roll it up.

Place in a pot 2/3 full of water. Arrange sauerkraut on top. Add tomato juice. Cover and cook slowly. You can put sour cream on the rolls when serving them.

Number Of Servings:
Number Of Servings:
8-10 servings
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
"All beef may be used. I usually double the recipe as I make these in the fall when larger cabbages can be bought inexpensively and I have room in the freezer for them. I've been told there is a way to wilt the cabbage in the microwave. Probably makes that step easier. I always use the same pot I wilted the cabbage in for cooking the rolls. I put a liner of cabbage leaves in the bottom."

 

 

 

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