| Stuffed Cabbage Rolls |
| INGREDIENTS |
| 1 Large Head Cabbage 1 Bay Leaf 1 ½ Lbs. Lean Ground Beef 2 Cups Cooked Rice ¾ Cup Celery, diced 1 Large Onion, finely diced 1/8 Cup Dried Parsley 2 Large Eggs, slightly beaten 1/8 Tsp. Garlic Powder 4-5 Cans Tomato Soup ½ Tsp. Oregano 4-5 Cans Water ½ Tsp. Basil Leaves Salt and Pepper to taste |
| PREPARATION |
| Grease a 4-qt. casserole, having a tight fitting cover Remove about ½ core of cabbage Place cabbage and bay leaf in boiling water, boil cabbage until leaves are pliable (about 30 minutes) Remove about ½ or more of the leaves, Cover leaves so as not to dry out Plunge remaining cabbage into cold water, drain Shred remaining cabbage to make 4 cups, cover and set aside Brown ground beef onion a celery until meat is thoroughly cooked Remove from heat and drain off grease Add remaining ingredients except soup, water, basil leaves and oregano. Place ¼ cup of mixture in leaf. Roll each leaf tucking ends towards center, fasten with wooden picks Place shredded cabbage in casserole Place cabbage rolls on shredded cabbage Mix basil leaves and oregano with soup and water Pour over cabbage rolls |
| COOKING |
| Cover and simmer over low heat 45-60 minutes. Or Bake in oven 350 degrees for 1 hour |
| SERVING |
| Place cabbage rolls in a warm serving dish, remove picks. Spoon sauce over cabbage rolls and serve with shredded cabbage |
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| June Weisert Hall - Jmariehall@aol.com Richard Gayle Weisert - rikgw@bellsouth.net Noreen Berry Smalley - njsmalley@sbcglobal.net |
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