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  #1  
Old 08-29-2007, 04:19 PM
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Smile Cabbage Rolls

Cabbage Rolls

INGREDIENTS:
  • 1 large head of cabbage
  • 1 to 1/2 pounds lean ground beef
  • 1/2 cup instant rice or cooked rice
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 egg, lightly beaten
  • 1/2 cup finely chopped onion
  • 1/2 to 1 teaspoon cinnamon, divided (more or less, to taste)
  • 1 can (10 1/2 ounces) tomato soup, undiluted
  • 1 can (14.5 ounces) tomatoes
PREPARATION:

Tear the leaves off the cabbage and cook in boiling water or steam until wilted enough to be flexible. Cool. Mix ground beef, rice, egg, onion, and salt, pepper, and 1/2 teaspoon of cinnamon together.

Form a few tablespoons of the mixture into a cylinder, then roll up in a cabbage leaf. Secure rolls with toothpicks. Combine the soup and tomatoes in a Dutch oven. Place cabbage rolls in the Dutch oven. Sprinkle with about 1/2 teaspoon of cinnamon. Cover and simmer for 1 1/2 to 2 hours.
Serves 6.
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Old 08-30-2007, 07:17 AM
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I make a variation of cabbage rolls if I havent posted it, I will it has been handed down for at least 5 generations...
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  #3  
Old 08-30-2007, 07:22 AM
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Quote:
Originally Posted by Donia View Post
I make a variation of cabbage rolls if I havent posted it, I will it has been handed down for at least 5 generations...
I have my grandmother's recipe which has also been handed down and comes from the "old country". It calls for a sour head cabbage that I find at a local grocer. It's just a cabbage that has been pickled in a salty brine solution, in a crock, the old fashioned way. I love those old recipes from my grandma.

Kathy
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  #4  
Old 09-05-2007, 03:34 PM
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I love cabbage so I will definitely try this recipe! Thank you!
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Old 09-05-2007, 04:08 PM
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That sounds yummy, I've never had cabbage rolls before. I might make them later this week!
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  #6  
Old 03-12-2009, 12:52 PM
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Thumbs up Cabbage Rolls

Sweet 'n' Tender Cabbage Rolls



Ingredients:
  • 1 large head cabbage
  • 2 eggs, beaten
  • 1/2 cup milk
  • 2 cups cooked long grain rice
  • 2 jars (4-1/2 ounces each) sliced mushrooms, well drained
  • 1 small onion, chopped
  • 2 teaspoons salt
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 2 pounds lean ground beef
  • SAUCE:
  • 2 cans (8 ounces each) tomato sauce
  • 1/2 cup packed brown sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce
Directions:

Cook cabbage in boiling water just until leaves fall off head. Set aside 14 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.
In a large bowl, combine the eggs, milk, rice, mushrooms, onion and seasonings. Crumble beef over mixture and mix well. Place about 1/2 cup on each cabbage leaf; overlap cut ends and fold in sides, beginning from the cut end. Roll up completely to enclose filling.
Place seven rolls, seam side down, in a 5-qt. slow cooker. Combine sauce ingredients; pour half over cabbage rolls. Top with remaining rolls and sauce. Cover and cook on low for 7-8 hours or until a meat thermometer reads 160°. Yield: 7 servings
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