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LOCATION: Recipes >> Cabbage Casserole Recipes >> Stuffed Cabbage 28

Print this Recipe    Stuffed Cabbage 28

Stuffed Cabbage Rolls
Serves 2 to 3

8 large cabbage leaves
1 c. cooked long grain rice
1/2 lb ground round
1/2 lb lean ground pork
1/2 tsp salt
1/8 tsp pepper
1 large egg, beaten
1 can condensed tomato soup or 2 small cans tomato sauce
1 c. water
1 c. chopped onion
4 Tbs. sour cream

Cook cabbage in 4 quarts boiling water 5 minutes. Drain and carefully
remove 8 large leaves. Let cool.

Combine rice, ground meats, salt, pepper and egg in a mixing bowl.
Spoon mixture into cabbage leaves and roll up, securing with a
toothpick. Layer cabbage rolls in a deep pot.

Prepare sauce by combining soup, water, onion and sour cream. Pour
over cabbage rolls. Bring to a simmer over medium heat. Cover and
reduce heat to low. Cook about 1-1/2 hours.

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