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Cabbage Rolls #1

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  • 8 lg Cabbage leaves
  • 1 lb Lean ground beef
  • Salt & pepper
  • 1 sm Onion; grated
  • 1/2 c Cooked rice
  • 2 c Tomatoes
  • 1 Onion; chopped
  • 2 tb Vinegar
  • 2 tb Sugar
  • Water


Prepare cabbage leaves for stuffing by cutting out & discarding hard center core. Put cabbage in a large pot & pour boiling water over it. Let stand until leaves are flexible & can easily be removed from head. Drain. Season meat with salt & pepper. Add grated onion & rice. Roll a portion of the meat mixture in each leaf. Fasten with toothpicks. Place rolls in Dutch oven, folded sides down. Combine tomatoes, onions, vinegar, sugar & a little water. Pour over cabbage rolls & simmer about 1 hour. May add additional sugar & vinegar if needed to adjust seasonings.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,