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Cabbage Rolls Recipe

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This recipe for Cabbage Rolls, by , is from The Dupuis 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!

Grandma Dupuis


4 lbs. ground beef
2 lbs. pork
6 eggs
3 cups rice
3 teaspoons salt
3 teaspoons Mortons Tender Quick

I usually partially cook the rice and let it cool and add to meat mixture water and all - the rice still needs moisture to finish cooking. Possibly reduce number of eggs as they act as a binder and may make rolls to compact. Mix all together and roll into cabbage leaves.

Personal Notes:
Personal Notes:
Mom's notes:

4 times the recipe makes 21 dozen:

4 heads of cabbage the size of a full size shopping bag.
Use 3 eggs per recipe.
3 lbs. of onions
81/2 teaspoons pepper

Could have used more onions and pepper.
Core and freeze cabbage for at least 2 weeks prior to making cabbage rolls.
You can also use sour cabbage bought in the vegetable section of the grocery store.

I usually add a can of Heinz tomato juice over cabbage rolls while cooking. You may also use a can of tomato soup with half a soup can of water. My preference is tomato juice.




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