smartcookie10/18/11




ALTHOUGH MOST RECIPES CALL FOR THE STUFFED CABBAGE TO BE COOKED, THE TRICK TO THIS FABULOUS TASTE IS THE BROWN SUGAR & BAKING THE CABBAGE ROLLS. THIS HAS BEEN A FAMILY FAVORITE FOR OVER 40 YEARS. NONE OF US HAS EVER SERVED IT WITHOUT RECEIVING RAVING REVEIWS.






  • SERVING/YIELD
    60


  • PREP TIME









  • COOK TIME









  • LEVEL

    Medium



  • BLESSING
    Unknown


  • RECIPE
    #11326















  • smartcookie











INGREDIENTS













  • 1 large onion










  • 3 lb chop meat










  • 4 cabbage heads










  • 2 medium spanish onion (sliced)










  • ¾ box light brown sugar (packed)










  • 2 (4 oz) sticks margarine










  • 5 eggs










  • 3 (15 oz) can tamato sauce










  • 1 cup cooked rice










  • 1 tsp salt










  • 1 extra large onion










  1. Shred one head of cabbage leaves on large blade or cut thin strips with knife. Set aside.
    Separate cabbage leaves of the other heads. Trim the hard “spine” on each. Soak leaves in boiling hot water for 10-15 minutes. Drain, cool. In large pot, sauted the 2 Spanish onion (slices) in margarine.




  2. Add the tomato sauce & brown sugar, allow it to just sit in pot & dissolve.
    In sep pot, sauté xl onion, add to chop meat, add eggs, salt & rice. Set aside.
    Using large oval roaster, layer the bottom with shredded cabbage. Place 2-3 TB meat mixture on cabbage leaf & roll up, tucking in sides.




  3. Place all stuffed cabbage very closely together in roaster until pan is full. Spread more shredded leaves over the top. Pour half the potful of tomamto sauce mixture over cabbage rolls. Cover with heavy duty foil, bake on 350^ for 2 hrs. Cool. Freeze portions in containers with some sauce.















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