.JPG)
by Rose of basketsbyrose
1 Large head of cabbage washed well
2 lb hamburger
2 eggs1 cup cooked rice
1 – 2 large onions1 cup chopped fine celery
2 tablespoons parsley
Cut the core form the cabbage, place in a large pot filled with water. Boil till the leaves start to fall off. Place the leaves in a large bowl and keep cooking to all the leaves are removed. You may have to re-cut the core to get more leaves off. The leaves should be soft enough to roll. While the cabbage is cooking, cook the rice and let cool. Mix the hamburger, eggs, rice, celery, onions together. Take one cabbage leave add some meat mixture and roll up, place in a large roaster pan. After all the cabbage leaves are rolled up, add some tomato juice, can tomatoes, or soup. Use what you have in the house. Cook in the oven at 350 for about 2 hours, or simmer on the stove for 3 to 4 hours. Check to make sure they are done. Serve with fresh rye bread and butter. According to my husband very cold beer!
Oh boy Rose! I'm trying this one for sure. I always like stuffed cabbage rolls when I was a youngster. I'm gonna have to start me a recipe box! Thanks hon! Carol
ReplyDeleteThanks Rose! I was just thinking about stuffed cabbage and stuffed peppers earlier this week...must be that time of year.
ReplyDeleteKim
thanks for visiting my blog.. we love cabbage rolls! I will have to try your recipe.. thanks for sharing..
ReplyDeleteWe Love Cabbage rolls too. Thanks for adding this--will fix them this week end!
ReplyDeleteOh my goodness, I haven't thought about cabbage rolls since I lived in Sugar Creek, Missouri. It was a great little Polish community.
ReplyDeleteI think I will make some this week end.
I love cabbage rolls. I grew up having barley in mine, so I continue to use it in my recipe. I add a couple of bay leaves to the sauce. Now I'm going to go and make some, yummy.
ReplyDelete