Stuffed Cabbage - Recipe

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STUFFED CABBAGE

3 or 4 heads cabbage
2 c. Minute Rice, uncooked
1 1/2 sweet green peppers, chopped
2 med. onions, chopped
4 sticks celery, chopped
4 cloves garlic, peeled, minced
2 tbsp. Season-All salt
1 tbsp. parsley, fresh, minced
2 eggs
8 lbs. ground beef

Clean and core cabbage. Steam for 20-30 minutes until leaves come loose. Cool. Trim large ribs from leaves and discard. Set aside leaves for use later.

Thoroughly mix all the spices and vegetables with the ground meat. Add eggs and mix well. The secret to good stuffed cabbage is to mix well!!

SAUCE:

1 c. onion, chopped
1 c. celery, chopped
1 clove garlic, minced
8 (29 oz. each) cans tomato sauce
2 tbsp. Season-All salt
2 tbsp. marjoram
2 tbsp. black pepper, coarse ground

Saute onion, celery and garlic. Add the tomato sauce and spices and cook over low heat for 1 hour. Preheat oven to 350 degrees after sauce is ready to use.

Shape ground meat mixture into 3x2-inch rolls. Place into cabbage leaf and tuck and roll the cabbage leaf around meat. Place large outside cabbage leaves in bottom of large roaster or baking dish.

Lay cabbage rolls in pan; cover with sauce and bake until cabbage leaves are well cooked, about 1 1/2 or 2 hours.

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recipe reviews
Stuffed Cabbage

· Feb 5 · #170787

Nancy Wilcox (New Jersey) says:

Put in Dutch Oven with deboned pork chops or pork loin chops between each layer of cabbage rolls, put rinsed sauerkraut on each layer too. In a bowl fill with a can of tomato soup with water and pour over stuffed cabbage until it almost comes to the top. Cook for a little more than an hour and it will be perfect. The smell will bring all your neighbors. Enjoy.

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