Recipes

Stuffed Cabbage Rolls

January 29, 2021  Online Recipe Guide Avatar
Description This recipe is by Judy Eynard. Independence, MO. 1969.
Ingredients
At a glance
Course
Main Dishes
Source
Generations – My Family Cookbook
Makes
8
1 medium head cabbage, blanched
1 lb. ground chuck
1/2 small onion, chopped
1/2 small green pepper, chopped
1/4 C. rice
5 crackers, rolled
1/2 tsp. salt
Pepper to taste
1 egg
1 can tomato sauce
1/2 C. water
1/2 Tbsp. sugar
Methods/steps
Clean, core, and boil cabbage until tender but not done. Mix together the water and the tomato sauce. Combine meat, onion, green pepper, rice, crackers, salt, pepper, and egg and 1/4 of the tomato sauce. Spoon mixture into leaves, roll and place in deep baking pan. Pour remaining juice over roils sprinkle with sugar and bake for 1 hour at 350 degrees.

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