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Stuffed Cabbage GOOD HOUSEKEPPING COOK BOOK Yield: 8 servings Large head of cabbage 1 lb. chuck, ground ½ cup raw regular or processed white rice 1 grated small onion 2 eggs 1 tsp. salt ¼ tsp. pepper 1 sliced large onion 2 8-oz. cans tomato sauce 2 No. 2½ cans tomatoes (7 cups) Juice of 2 lemons 1 tsp. salt ¼ tsp. pepper ½ to 1 cup brown sugar Remove 12 large leaves from cabbage. Trim off thick part of each leaf. Let boiling water stand on leaves a few minutes, so they become easy to roll. Start heating oven to 375o F. Combine meat, rice, grated onion, eggs, 1 tsp. salt, ¼ tsp. pepper. Place mound of meat mixture in cup part of each leaf. Loosely fold over sides of each leaf; roll up. In bottom of Dutch oven, place a few of remaining cabbage leaves. Arrange layers of stuffed cabbage, with seam sides down, and sliced onion in Dutch oven. Pour on tomato sauce, tomatoes, lemon juice. Add 1 tsp. salt, ¼ tsp. pepper. Bring to boil on top of range. Sprinkle with sugar to taste. Bake, covered, 1 hour; uncover; bake 2 hours. NOTE: The GOOD HOUSEKEEPING COOKBOOK was the first cookbook I had as a newly married novice cook. It was a gift from Jeanette and was used so much that now it is missing both covers, its spine and several pages at both the front and the back. |
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