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Ingredients

How to make it

  • Remove outer leaves of a large head of cabbage then drop into boiling salted water.
  • Parboil 5 minutes then drain well and trim out thick center vein.
  • Combine meat, rice, parsley, egg, milk, 1/2 onion, salt, basil, thyme, oregano and pepper.
  • Place large spoonful on each cabbage leaf and roll up and fasten with toothpicks.
  • Melt fat in heavy iron skillet then brown cabbage rolls turning to brown evenly.
  • Sprinkle with sugar then cover with soup and water.
  • Add remaining onion, bay leaf and cloves.
  • Cover and bake at 350 for 1-1/2 hours.

Reviews & Comments 8

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  • capedread 6 years ago
    sounds good, will have to try
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    " It was excellent "
    lasaf ate it and said...
    My kids have loved cabbage rolls since they could find their mouths. I'm going to try this one out on them soon. Thanks. L.
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    " It was excellent "
    chacha ate it and said...
    Great recipe and I will add it to my cabbage roll recipes that I have saved along the way.
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  • borinda 6 years ago
    Definitely NOT a truly "Jewish" version. A Jewish cook would not combine milk and meat. It's a nice-sounding recipe but not one you'd find in a Jewish cookbook under "stuffed cabbage"!! :-)
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    " It was excellent "
    pudgy47 ate it and said...
    Nice recipe for cabbage rolls, Thanks.
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    " It was excellent "
    henrie ate it and said...
    Love cabbage rolls, they are sooooooooo yummie, great post, you got my 5
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    " It was excellent "
    momo_55grandma ate it and said...
    love that cabbage thanks
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    " It was excellent "
    gadandi ate it and said...
    Ooooh...yuuuum! "5"! You have another hit! Thank you.
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