Stuffed Cabbage

"This recipe came from a Good Housekeeping cook book, circa 1955. It's very good and has been a family favorite. Real comfort food."
 
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Ready In:
1hr 45mins
Ingredients:
14
Serves:
8

ingredients

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directions

  • Remove 12 large leaves from cabbage. Trim off thick part of each leaf. Dip each leaf in boiling water for a few minutes to soften so they are easy to roll. Heat oven to 375f. Combine meat, rice, grated onion, eggs, 1 tsp salt and 1/4 tsp pepper. Place about two tablespoons of the mixture on each leaf and roll up loosely.Arrange a few remaining cabbage leaves in the bottom of a 9x13 pan. Arrange stuffed cabbage, seam down , and top with sliced onion. Pour on tomato sauce, tomatoes, lemon juice, 1 tsp salt and 1/4 tsp pepper.Bake, covered about 75 minutes.8.

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Reviews

  1. Good recipe, but unless you are a vampire, you must add garlic! :-) Also, there was no mention in the directions on when to use brown sugar. I read another review where the person stated to sprinkle it on top of the rolls prior to baking so that is what I did. I love cabbage and this is a great comfort food dish!
     
  2. Love this recipe ever since I found it in 1963 "The Good Houskeeping Cookbook" whenever I've made it for company, they leave with a copy of the recipe.
     
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Tweaks

  1. I use a Dutch Oven and bring to a boil before putting it in the oven. I sprinkle the desired amount of brown sugar on top before I bake as my recipe calls for from the 1963 Good Housekeeping cookbook calls for
     

RECIPE SUBMITTED BY

Retired firefighter. I like cooking, fishing and photography. This is a great place to do all three.
 
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