Jewish Cabbage Rolls
From chefmeow 16 years ago
- 90 minutes to make
- Serves 6
JEWISH CABBAGE ROLLS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hartman Estate in Arlington, Texas in 1984.
Ingredients
- 12 large cabbage leaves shopping list
- 1 pound ground sirloin shopping list
- 1 cup cooked rice shopping list
- 1 teaspoon parsley finely chopped shopping list
- 1 egg shopping list
- 2/3 cup milk shopping list
- 1/4 cup onion finely chopped shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon pepper shopping list
- 2 tablespoons fat shopping list
- 2 tablespoons brown sugar shopping list
- 1 can condensed tomato soup shopping list
- 1/2 soup can water shopping list
- 1 bay leaf shopping list
- 4 cloves shopping list
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.
The Rating
Reviewed by 7 people-
Ooooh...yuuuum! "5"! You have another hit! Thank you.
gadandi
in Craig loved it
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love that cabbage thanks
momo_55grandma
in Mountianview loved it
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Love cabbage rolls, they are sooooooooo yummie, great post, you got my 5
henrie
in Savannah loved it
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