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Louise's Cabbage Rolls Recipe

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This recipe for Louise's Cabbage Rolls, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Tharp
Added: Wednesday, April 19, 2006


1 1/2 pounds ground beef
1/2 pound ground pork
1 medium cabbage
1 can Rotel tomatoes
1 can chopped tomatoes
1 large onion chopped fine
1 T salt
1 tsp garlic powder
1 T cumin
4 tsps black pepper
Dash of red pepper/Tobasco
2 T parsley (optional)
1 C chopped celery
1 C chopped bell pepper
2 C rice

Mix meat and seasonings well by hand, then add washed and
drained rice. Tony's Cajun Seasoning can be used instead of
salt and pepper. Put approximately two tablespoons of filling
into each wilted cabbage leaf. Fold ends and roll. Lay rolls
with open ends down in bottom of pot. Crisscross second
row. Bring to hard boil; simmer about 1 hour or until rice is
done. Mama places hers on a roaster rack with about 1 cup
of water in bottom...you can also cook them in a rice cooker.
Makes about 18-20 rolls depending on size of cabbage.

Personal Notes:
Personal Notes:
This has also been one of Mama's specialties and was "the
main dish" on New Year's day. If nothing else was
cooked...you know there would be cabbage rolls. On this day
Richard would specialize in only cabbage rolls....he would hold
them in his hand with a napkin and eat them all day while
watching football games. Mama always made plenty so that I
could bring some to share with Richard's family as they
enjoyed them too. I have made these too....but still not the
same as Mama's. Francis has also made them and did a
great job. Warning, be sure you have enough time and
energy....it takes a while, but worth it.




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