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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Stuffed Cabbage Recipe

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This recipe for Stuffed Cabbage is from Our 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs. Ground Meat
1 chopped onion
1 clove garlic-chopped
1 egg
1 t. worcestershire sauce
1 c. uncooked rice or 2 c. cooked rice
3 cans tomato soup
1 sm. sour cream
1 large head of cabbage
Directions:
Directions:
Put head of cabbage into large pot of boiling water as cabbage leaves start to loosen from head-remove from water and place on towel. Continue until all possible leaves have been removed from head.

Mix;
uncooked or cooked rice, ground meat, onion, garlic, egg, worcestershire sauce, salt, pepper, paprika and 1/2 can tomato soup. Set aside.

In another bowl mix 2 1/2 cans tomato soup, sour cream and about 2 cans water. Set aside.

Take one cabbage leaf and put a fair amount of meat mixture on leaf fold in sides and roll up, place into roasting pan, continue with this process until all cabbage leaves have been used, then pour sauce over all cabbage rolls and roast in 350º for about 2-3 hours.

 

 

 

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