"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cabbage Rolls Recipe

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This recipe for Cabbage Rolls, by , is from Taste the Feeling of Home, 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:  
Grandma Hill

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
1 lb ground pork
lb ground beef
2 small onions diced
3 cloves garlic minced
tsp dill weed
garlic powder (to taste)
onion powder (to taste)
Salt and pepper (to taste)
1 cup uncooked rice
1 can tomato paste (optional)

Cabbage

Sauce:
1 can tomato soup
1 large tomato juice

Directions:
Directions:
Boil cabbage leaves about 2 minutes or until soft. (See note below for removing leaves). Set aside to cool.

Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone. Set aside.

Cook beef, pork, onions, garlic & seasonings until no pink remains. Drain any fat. Add in rice and can of tomato paste.

Lay the cabbage leaf flat and add 1/3 cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. Complete until all leaves are used up.

Place in a slow cooker. Mix together sauce mixture and dump over the cabbage rolls.

Cook on low for 8 hours or high for 4 hours.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This recipe is a combination from Grandma, Aunt Paige and Aunt Pam.

To remove leaves from head of cabbage, cut approx 1/4" off the bottom of the head and place the whole head of cabbage in boiling water. Boil about 2 minutes. Peel off the softened leaves. Place remaining head back in the boiling water and repeat until all of the leaves are removed. Remove any tough stems from cooked leaves.

 

 

 

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