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Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls


10 Large cabbage leaves

1 1/4 Lb. ground beef

1 Egg

1 Cup minced onion

1/2 Cup regular uncooked rice

2 Tablespoons butter (melted)

2 Teaspoons salt

1/2 Teaspoon pepper

1/2 cup grated parmesan cheese

1 (28 oz.) can whole tomatoes


Cook cabbage leaves in boiling salted water 5 to 8 minutes or until just tender. Drain.

Combine ground beef, egg, onion, rice, butter, salt and pepper.  Mix well.  Place equal portions of meat mixture in center of each cabbage leaf.  Fold ends over and roll up.  Place cabbage rolls seam side down, in large greased skillet.  Sprinkle cheese over cabbage rolls.  Drain tomatoes, reserving one cup juice, arrange on top of cabbage rolls.  Pour reserved juice over cabbage rolls.  Bring mixture to a boil, reduce heat and simmer, uncovered 1 hour. Yield: 10 servings.



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