round until all coated.
rom cabbage, place cabbage head in steamer and steam until all leaves are
til ready to stuff the cabbage leaves.
To prepare the
For the stuffed cabbage, cook the lentils according to
arge leaves from the cabbage. Reserve the remaining cabbage for another use
Prep the cabbage: Bring a large pot of
ough to easily hold cabbage head.
Add cabbage, and cook for
er medium-high heat. Turn cabbage every 2-3 minutes and
nter core of the cabbage.
Add cabbage to the water
Boil cabbage 1/2 to 1 hour then remove all large cabbage leaves. Mix all other ingredients together. Put stuffing into cabbage leaves, fold sides of cabbage first then roll. Prepare roaster with foil on bottom, then put layer of extra cabbage on bottom. Place stuffed cabbage rolls into roaster. Take 2 cans of tomato soup, two cans of water, cooked together until smooth and pour over cabbage. Cook for 1/2 to 1 hour. Add 2 cans of tomatoes over top and cook 1/2 hour more.
Mix all ingredients, except cabbage and tomato sauce.
Add to mixture 2 tablespoons tomato sauce.
Place in pot the green leaves of cabbage.
Boil until tender.
Wrap cabbage leaves around small balls of meat and rice mixture until all meat mix is used.
Place in pot.
Chop remaining cabbage; pour over stuffed cabbage.
Add garlic and tomato sauce.
Simmer for 45 minutes, covered.
Add little water if needed.
Avoid excessive stirring.
Be sure cabbage mix does not stick.
Remove the dark leaves and put aside from the cabbage.
Also, cut the core slightly before simmering the cabbage in a pot of water.
It makes it easier to remove the leaves.
Set them aside to cool.
Put a few strips of bacon on bottom of roaster or pan. Lay the stuffed cabbage leaves on top.
Then pour in the cabbage rolls, the soup mixture and 1 teaspoon vinegar.
After they are all in, add the sauerkraut and a few more bacon strips and broth.
ith water to boil for cabbage.
Beat egg and add
ahrenheit.
Core head of cabbage with the tip of a
Core cabbage and blanch in a large
Boil cabbage until leaves are soft; loosen leaves.
Set aside. In a large bowl, mix all ingredients except soup.
Spoon mixture onto each large leaf (about 2 tablespoons in each).
Fold and fasten cabbage leaf with a toothpick.
Layer bottom of large pot with unused cabbage leaves.
Place stuffed cabbage leaves in layers.
Cover with soup and any remaining leaves.
Cook on high flame until bubbling.
Simmer with cover on for 2 hours.
ast iron pot for the cabbage rolls.
Number of rolls
Mix all ingredients except cabbage and tomato juice in a large bowl.
Wrap the meat mixture in the cabbage leaves as you would wrap a soft-shell taco. Pour tomato juice into a large pot. Add the wrapped stuffed cabbage to the pot and simmer for 1 hour on a gentle boil.
Steam cabbage until leaves are easily removed.<
Mix chopped beef, rice, onion, butter, and egg.
Salt and pepper to taste.
Grease 3 quart casserole.
Line bottom of casserole with 1/2 cabbage; add 1/2 meat mixture; top with rest of cabbage, then rest of meat mixture.
Top with chopped tomatoes or tomato sauce.
Cover, bake at 350 degrees for 1 hour; uncover and bake an additional 30 minutes.
Tastes just like stuffed cabbage without all the work.