Stuffed Cabbage Rolls
From tuilelaith 8 years ago
- 60 minutes to make
- Serves 4
Another vintage recipe from that book copyrighted 1955. Enjoy OK, so there are a lot of things I would do differently if I was cooking these, but I love the vintage recipes and I love sharing them. Just remember to do things the way you like.
Ingredients
- ~ ~ ~ ~ Set 1 ~ ~ ~ ~ shopping list
- 8 large cabbage leaves shopping list
- ~ ~ ~ ~ Set 2 ~ ~ ~ ~ shopping list
- 1/2 teaspoon salt shopping list
- ~ ~ ~ ~ Set 3 ~ ~ ~ ~ shopping list
- 2 to 3 tablespoons butter shopping list
- ~ ~ ~ ~ Set 4 ~ ~ ~ ~ shopping list
- 1 cup (about 2 medium size) finely chopped onion shopping list
- ~ ~ ~ ~ Set 5 ~ ~ ~ ~ shopping list
- 2/3 pound ground beef (break into small pieces with fork or spoon) shopping list
- 2/3 cup packaged precooked rice shopping list
- ~ ~ ~ ~ Set 6 ~ ~ ~ ~ shopping list
- 3/4 teaspoon salt shopping list
- 1/2 teaspoon Worcestershire sauce shopping list
- 1/4 teaspoon monosodium glutamate (Note from Erma...do NOT use this) shopping list
- 1/8 teaspoon pepper shopping list
- ~ ~ ~ ~ Set 7 ~ ~ ~ ~ shopping list
- 3 1/2 cup tomatoes, sieved shopping list
- 1 bay leaf shopping list
- 1 clove garlic, uncut (insert wooden pick for easy removal) shopping list
- 1/2 teaspoon salt shopping list
- few grains pepper shopping list
How to make it
- Grease a shallow, 2-quart top-of-range casserole having a tight fitting cover and a medium size skillet.
- From a head of cabbage, remove and wash (set 1)
- Pour boiling water into the large sauce pan to 1-inch level.
- Add cabbage leaves and (set 2)
- Cover and simmer 2 to 3 minutes, or until leaves begin to soften; drain.
- Meanwhile, heat in skillet (set 3)
- Add and cook until transparent (set 4)
- Remove from heat and mix in thoroughly (set 5)
- And a mixture of set 6)
- Place about 1/4 cup of mixture in center of each cabbage leaf.
- Roll each leaf, tucking ends in towards center.
- Fasten securely with wooden picks; place in casserole.
- Pour over cabbage rolls a mixture of (set 7)
- Cover and simmer 45 to 60 minutes or until rolls are tender.
- Place rolls in warm serving dish.
- Remove wooden picks, garlic, and bay leaf.
- Spoon sauce over rolls
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