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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cabbage Rolls version 1 - Ruby Bell Recipe

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This recipe for Cabbage Rolls version 1 - Ruby Bell is from The Allan Family Cookbook , 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 medium head cabbage
2 lbs. lean ground beef
1 lb. lean ground pork
½ teaspoon black pepper
2 teaspoons salt (or less to taste)
1 teaspoon dry mustard
Several dashes of Worcestershire sauce
½ cup chopped onion
¼ cup ketchup
½ cup of long grain white rice
1 can of tomato soup
1- 48 ounce can of tomato juice
Directions:
Directions:
Prepare cabbage leaves. See recipe in this book for options.
Mix meat, salt, pepper, mustard, Worcestershire sauce, onion, ketchup, and rice together. Make meat mixture into rolls about the size of an egg roll. Roll each one in a cabbage leaf. Place seam side down in a oven proof baking dish. Mix tomato soup and juice together and pour over rolls. Bake covered in a 300 º F oven for 3 hours. Or freeze and when serving bake covered in a in a 350 º F for 1½ to 2 hours until heated through and the rice is cooked.
Personal Notes:
Personal Notes:
This recipe makes about 2 11 X 13 inch baking dishes. You can make them in smaller dishes and freeze.The cabbage rolls can also be frozen on a baking tray before the sauce is added. Store in zip lock bags. To use place them in an oven proof casserole dish, let thaw and add sauce on top. Bake covered until heated through and the rice is cooked.
Depending on what Linda has on hand she often uses this recipe combined with version 2 in this cookbook.

 

 

 

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