"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Pork Stuffed Cabbage Leaves Recipe

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This recipe for Pork Stuffed Cabbage Leaves, by , is from Favorite Recipes from Susan's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Salgy
Added: Friday, October 27, 2006


1/2 C raw rice, cooked.
Cabbage (2 lb)
1 lb ground pork
1/8 tsp salt and pepper
nutmeg to taste
1 chopped onion
garlic salt
2 T salad oil
15 oz. can tomato sauce (2 C)
1 1/4 C water
2 T brown sugar
2 T red wine vinegar
1 T soy sauce
lemon/herb spice

Clean cabbage, remove core. Fill 4 qt kettle 3/4 full with water, heat to boiling, reduce to medium, put in cabbage cut side up. Using two large spoons, gently separate leaves as they soften -- remove 16 large leaves. Drain in colander.

Shred remaining cabbage.
Mix rice, meat, nutmeg, onion, garlic salt, salt and pepper.
On center of each leaf, place 1/4 C meat mixture, fold 2 sides over and roll jelly-roll fashion.
In electric skillet on medium heat, cook remaining chopped cabbage in hot oil 3 min. Stir in tomato sauce, water, brown sugar, vinegar, soy sauce, 1/4 tsp salt/pepper.
Place cabbage rolls seam side down in sauce. Heat to simmering, reduce heat to low, cover and simmer 45 min, till cabbage is tender.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Great hearty recipe from Grandma Bohnker. She loved pork and cabbage, so this is typical of the flavors she most loved to eat and serve. In fact, at Thanksgiving she preferred to eat a pork roast rather than turkey. She developed this preference growing up in Iowa, where they raised pigs, and pork was a staple of cultural life.




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