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Stuffed Cabbage

Guest Author - Sandy Moyer

Stuffed Cabbage

  • l very large head of cabbage
  • 2 lbs. lean ground beef
  • 1 cup uncooked long grain rice
  • 1 small onion - grated
  • 3 eggs
  • 1-1/2 tsp. salt
  • 1/2 tsp. black pepper


  • 1 large onion - sliced
  • 1 can (28 oz.) whole or crushed tomatoes
  • 2 cans (16 oz. each) tomato sauce
  • 1-1/4 cups brown sugar
  • 1/4 cup lemon juice
  • 1 tsp. salt
  • 1/4 tsp. black pepper

    Preparation -
    Remove about 10 to 12 large cabbage leaves and place them in boiling water, a few minutes each to soften. Drain & set aside. In a large bowl, combine the ground beef, rice, grated onion, eggs, salt & pepper & mix well. Place a mound of the ground beef mixture in the center of a large cabbage leaf. Fold and wrap the cabbage leaf completely around the mound. Repeat with all the cabbage leaves and ground beef mixture. Arrange the cabbage rolls, seams down, with the onion slices in a deep casserole dish or a dutch oven. In a large bowl, mix together the tomatoes, tomato sauce, brown sugar, lemon juice, salt and pepper. Pour the mixture over the cabbage rolls. Bake in a preheated oven at 350º, covered, for one hour. Remove the cover and bake, uncovered, for one more hour.

  • 0208-minibuttons-120060 - 120x60

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    Content copyright © 2014 by Sandy Moyer. All rights reserved.
    This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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