"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Stuffed Cabbage Recipe

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This recipe for Stuffed Cabbage, by , is from The Lefa L. Seran SNF Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bessie Sadler
Added: Tuesday, February 7, 2006


1 large fresh cabbage
2 lbs. lean ground beef
1 cup cooked rice
1 large onion, minced
Salt and pepper to taste
2 small cans tomato paste
1 #2 can tomatoes
3 tbsp vinegar
2 tbsp brown sugar
6 bay leaves
3 ginger snaps

Boil cabbage with head down. Cook for 10 minutes until sightly tender. Separate leaves. Mix together meat, rice, onion, sage, salt, pepper and 3 tsp of tomato paste. Fill each cabbage leaf with a generous helping of meat mixture; fold like an envelope and lay in a large roasting pan. When cabbage leaves and meat have been used up, cover mixture with tomato paste, tomatoes, 1 can water (paste can), vinegar, brown sugar, bay leaves and ginger snaps. Bake covered at 350 for one hour.




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