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Stuffed cabbage rolls

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Serves 6 | Prep Time | Cook Time 180

Why I Love This Recipe

I made these cabbage rolls for a supperclub dinner last year in October. They were a real hit. The gingersnaps are a must

Ingredients You'll Need

12 lg. cabbage leaves
Boiling water
1 lb. Chicken sausage raw, casings removed
1 sm. onion, grated
1/2 c. cooked brown rice
1/2 tsp. salt Pepper to taste
2 c. canned tomatoes
1/2 c.seedless raisins
2 tbsp. vinegar
2 tbsp. sugar
1/2 c. dark Karo syrup
A few ginger snaps
1 onion, minced


Soak cabbage leaves in boiling water while preparing the meat.

Remove casings from sausage.

Combine chicken sausage, grated onion, rice, salt and pepper.

Drain cabbage leaves.

Place a portion of meat mixture in each leaf, roll up, and fasten with a toothpick.

Place cabbage rolls in a large deep pot.

Add all remaining ingredients.

Bake at 350 for approximately 3 hours (give or take 1/2 hour) until done .

Add a bit of water while cooking, if needed.

Can be made ahead and reheated the next day!

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