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"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

Stuffed Cabbage Recipe

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This recipe for Stuffed Cabbage is from The Fuka Family, 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:  
Cabbage
2 lbs. Ground Beef
2 cups Bread Cubes
1 ½ tsp. Salt
½ tsp. Celery Salt
¼ tsp. Garlic Salt
¼ tsp. Nutmeg
½ cup Onion
2 Eggs
2 Tbsps. Shortening
1 can Tomato Soup
1 Bay Leaf
Directions:
Directions:
Bring a large pot of water to a boil.

Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.

In a large bowl, combine the ground beef, eggs, onion, bread and seasonings.

Preheat the oven to 350º.

To assemble, place ½ can of the soup in bottom of baking dish.

Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place ⅓ to ½ cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll.

Place half the cabbage rolls, seam sides down, over the soup. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked.

 

 

 

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