Site Search:
      Home     Recipes     Store

Cabbage Rolls #2 #2

Home | Recipes | C


  • 1 lg Head cabbage
  • 1 lb Lean ground beef
  • 1/2 lb Pork sausage
  • 1/4 cn Canned milk
  • 2 Eggs; well beaten
  • 1 c Cooked rice
  • 1 ds Sage
  • 1 ts Salt
  • 1 ts Pepper
  • 1 lg Onion; chopped fine
  • 2 Sticks celery; chopped fine
  • 1/2 lg Bell pepper; chopped fine
  • 2 Garlic toes; chopped fine
  • 1 tb Parsley; chopped fine
  • 2 cn Stewed tomatoes
  • 2 c Water


Remove leaves from cabbage one by one, taking care not to tear. Place in boiling water for 5 minutes to soften. Drain and set aside. In a large mixing bowl combine all ingredients except stewed tomatoes and water. Mix thoroughly and shape into long meat balls (makes approximately 16). In heavy dutch oven combine 2 cans tomatoes and 2 cups water. Gently simmer. Place "meatballs" in cabbage leaf and fold; secure with toothpick. Drop one at a time -- gently --into tomatoes. Simmer over low fire for 4 hours.
Note: Take care to boil very slowly or they will fall apart.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,