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Post by :infowaremall
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :1346
Click below to download : Vegetables - Cabbage - Great Grandma's Cabbage Rolls (Format : PDF)
Vegetables - Cabbage - Great Grandma's Cabbage Rolls
2 lbs. ground beef1 lb. ground pork
1 cup rice, cooked
2 large onions, chopped
3 tsp. salt
1 tsp. ground black pepper
28 oz. tin tomatoes
8 full strips bacon, cooked (reserving grease)
4 tbsp. vinegar
1 large head cabbage
Cook 1 cup raw rice and cool. Meanwhile chop 2 large onions.
In a large bowl mix the rice and onions with the 2 lbs. ground beef, 1 lb. ground pork, half of the 28 oz. tin of tomatoes (cut up), 3 tsp. salt and 1 tsp. black pepper. Boil a large pot of water.
Cut out the hard core from the cabbage. Boil the head of cabbage and peel off almost all of the leaves as they loosen. Set aside to drain and cool slightly. Put most of reserved, melted bacon grease into the bottom of a very large roasting pan, then a layer of leaves. Place tablespoons of the meat mixture onto one end of a leaf and roll half way, tuck in the sides and finish rolling. Continue filling and rolling up the leaves until the meat mixture is gone and pack tightly into the pan.
Fill the rest of the can of tomatoes with water and pour over the cabbage rolls. Sprinkle 4 tbsp. vinegar and rest of bacon grease over rolls. Lay cooked bacon strips on top of rolls and then put a layer or two of the unused leaves on top to cover so the cabbage rolls won’t burn when cooking. Cook at 325°F for 3 hours.
They are even better the second day.
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1 lb. lean ground beef 1 onion, chopped 1 cup tomato soup 3/4 tsp. salt 1/2 cup Minute Rice® 1 small head cabbage, coarsely chopped 1/4 tsp. pepper Preheat oven to 350° F.Cook rice; while it is standing, brown ground beef with salt, pepper and onions. Simmer until onions are tender. Add tomato soup and heat thoroughly. In a casserole, layer half of cabbage, rice and meat mixture, then repeat. Bake at 350 degrees in preheated oven for 1 hour.
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1 Medium-sized Head Cabbage (shredded and chopped semi-fine) 1 Large Whole Carrot (peeled and shredded or coarsely grated) 1/3 Cup Cider Vinegar or 1/2 Cup White Vinegar 1 Egg (beaten) 1/2 Cup White Sugar 1/4 teaspoon Dry Mustard 1 1/2 Tablespoons Olive Oil 1/2 teaspoon Celery Seed (or to suit your taste - optional) 1/4 teaspoon Salt (or to suit your taste - optional) A few crushed red peppercorns (to suit your taste - also optional) Mix Cabbage and Carrots well. Combine Vinegar, Sugar, Mustard, Olive Oil, Spices and beaten Eggs in a saucepot and cook slowly over medium-low heat, stirring
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