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Stuffed Cabage Recipe

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This recipe for Stuffed Cabage is from Bubbe's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1/4 c brown sugar
1 bottle dark Karo syrup
large jar/can sauerkraut
2+ T sour salt
2 lb can chopped tomatoes
2 lbs flanken (boneless short ribs)
1/8 tsp pepper
2 lbs hamburger (lean)
1 tsp salt
2 3-4 lbs cabbages
1/2 c raisins
1/2 c white rice

cut meat in 2-inch pieces; boil cabbage whole till soft about 1/2 hr; core and take off out leaves (use to line bottom of roaster); make v-shaped cut to eliminate white end o individual cabbage leaves; add rice,salt and pepper + 2 Tbs ice water, mix' wrap small (1/4 c) ball of hamburger in individual cabbage leaf; pack in pot; add flanken; then remaining ingredients; shred leftover cabbage on top add about 3 cup water (to cover); put lid on and simmer on stove for 1 hour. Taste; if not sour enough add sour salt; if too sour add Karo syrup; if not tomatoey enough add ketchup; bake uncovered in 350 oven 2-3 hours.




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