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Stuffed Cabbage Rolls Recipe

Submitted by RecipeTips.com

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This excellent dish of rolled cabbage leaves stuffed with a meaty filling and slow cooked in a rich tomato sauce, makes a satisfying meal that everyone will enjoy.

Stuffed Cabbage Rolls Recipe (+)

Directions

Gently separate 8 outer leaves off of the cabbage.
Simmer cabbage leaves in a layer in a saucepan, covered, to soften - approximately 5 minutes.
Take them out of the skillet and lay them out on paper towels to cool.
Steam the rest of the chopped cabbage after steaming the big leaves - approximately 5 minutes.
Combine the remaining ingredients and mix well.
Take cabbage leaves, one at a time, and place approximately 1/4-1/2 cup mixture on the cabbage leaf and roll it up.
Do this until all of the meat mixture is rolled up.
Place extra steamed cabbage in the bottom of the baking dish.
Lay rolls, seam side down, on top.
Bring all sauce ingredients to a boil and pour over cabbage rolls.
Place in a 375° oven, covered, for one hour then bake uncovered at 250° for two hours.
Sprinkle with grated parmesan cheese before serving if desired.

Container: large skillet, 9x11 baking dish, mixing bowl

Prep Time: 20 minutes

Cook Time: 3 hours

Ingredients

		CABBAGE ROLLS:
-		1 head cabbage
-		1 pound ground beef
-		2 eggs
-		1/2 cup rice - uncooked
-		1 teaspoon salt
-		1/2 teaspoon pepper pepper
-		1 onion - small, chopped

		SAUCE:
-		1 onion - large, chopped
-		2 cans tomato sauce (8 oz. cans)
-		2 cans tomatoes (1lb. 13 oz. cans)
-		2 tablespoons lemon juice
-		1/2 teaspoon pepper
-		1 teaspoon salt
-		1 teaspoon Worcestershire sauce
-		1/2 cup brown sugar - more if desired

Stuffed Cabbage Rolls recipe - Ratings & Reviews

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Submitted by: jwc
Date: 2008/02/11

"Time consuming but well worth the wait. I took the core out of the cabbage and boiled the whole head for 5-6 minutes since I struggled getting the leaves off without tearing. Plenty of sauce leftover and used a 9x13 pan. Recommend a pan on a lower rack to catch any drips."

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