Stuffed Cabbage Rolls

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Serves 15 | Prep Time | Cook Time

Why I Love This Recipe

Wasn't to much of a favorite for me as a child but I think it was because I was a Child !!! I've grown to like these but have hardly the time to make them anymore

Ingredients You'll Need

large head cabbage
1 pound ground chuck
1/3 cup rice, raw, can use instant or regular
1 small onion, grated
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 large onion, sliced
1 large can (15 oz) tomato sauce
3 cans (14.5 oz ea) diced tomatoes
3 to 4 teaspoons lemon juice (1 large lemon)
1 teaspoon salt
1/4 teaspoon pepper
1/2 to 1 cup brown sugar


Preheat oven to 350°.

Remove about 15 large leaves from the cabbage; cut off very thick part of each leaf. Pour boiling water over the cabbage to wilt the leaves.

Combine ground chuck with the rice, grated onion, eggs, 1 teaspoon salt, 1/4 teaspoon pepper.

Place a mound of meat mixture in cupped part of each softened cabbage leaf.

Fold over sides of cabbage leaf; roll up.

In bottom of Dutch oven, place a few of the remaining leaves.

Arrange layers of cabbage rolls, seam side down, and sliced onions in a Dutch oven or large casserole.

Pour on tomato sauce, tomatoes, lemon juice, and 1 teaspoon salt and 1/4 teaspoon pepper.

Bring to a boil on stove top.

Sprinkle with brown sugar, to taste. Bake, covered, for 1 hour. Uncover and bake 2 hours longer.

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