Cabbage Casserole Recipes: Stuffed Cabbage 20 by Recipe Cottage

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	Stuffed Cabbage 20

		Russian Cabbage Rolls (Golubtsi) 1 large head of cabbage 1 lb ground beef 1/2 lb ground turkey or pork 1 medium potato, shredded 1/2 cup old fashioned oatmeal, combined with enough milk to cover 1 Tbsp Worcestershire sauce 1 Tbsp Gray Poupon mustard (optional) 1 Tbsp horseradish (optional) 1 clove garlic, minced 1 tsp Italian seasoning 1/2 tsp black pepper 1/4 tsp each dill weed and ginger root 1 Tbsp parsley Make 4 large slits around the core of the cabbage. Submerge cabbage stem side down in boiling water until leaves pull away from center; pull stem out. Cook on medium heat until cabbage is bendable. Remove, cut large leaves in half; set aside. Combine remaining ingredients; mix well. Place 1 tablespoon mixture in each leaf and roll up, set into a 12x7x2 inch baking pan or large casserole dish. Cabbage Roll Sauce 2 (10 3/4 oz) Golden Mushroom soup 1/2 tsp Worcestershire sauce 1/2 tsp Tabasco (optional) 1 tsp Lemon Herb seasoning 1 1/2 cups water 1 Tbsp parsley Combine soup and water in pan, bring to a boil. Add remaining ingredients, cook over medium heat until slightly thickened. Pour sauce over rolls. Bake in a 375 oven for 1 hour or until light to medium brown and gravy has thickened. Cool slightly and serve with a tossed salad and dinner rolls.