"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

Cabbage Rolls Recipe

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This recipe for Cabbage Rolls, by , is from Our Mother's Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marge Bryan
Added: Monday, September 4, 2006


1 large head cabbage (Savoy or Green)
2 cups sauerkraut
2-26 oz. cans tomato sauce
2 cans tomato soup
1 cup water

2 lbs. ground chuck
1 lb. ground pork
1 egg
Salt and pepper
3/4 cup chopped onion
3 cups Minute Rice
1 tablespoon tomato soup

Boil cabbage until leaves are soft. Cut large leaves in half, removing center stem. Put sauerkraut in the bottom of a roaster, mixing with 1 tablespoon of tomato soup. Prepare filling by combining all ingredients. Roll a small amount of meat filling in cabbage leaves.

Mix the tomato sauce with water. Add more water if it is too thick. Pour sauce over cabbage rolls. Cover and cook 1 to 1 1/2 hours until done.

Personal Notes:
Personal Notes:
For smaller portion, cut recipe in half. However, these freeze very well.




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