STUFFED CABBAGE ROLLS
FROM JOAN'S KITCHEN 1 Large Head of Cabbage 1-1/2 Lb. Lean Ground Beef 1 Small Finely Chopped Onion A Dash or two of Oregano 1 Heaping Tablespoon of Parsley ¼ Cup Uncooked Rice ¼ Cup Breadcrumbs (very fine) 1 Egg, Beaten 3 Tablespoons of Milk 1 ½ Teaspoon Salt ¼ Teaspoon Pepper 1 Large Can Tomato Juice Trim off old leaves of cabbage and remove core. Cover with boiling water and let stand in hot water until cabbage leaves are limp. Combine meat and mix thoroughly with onion, rice, egg, milk, oregano, parsley, salt and pepper. Form into small rolls (about 1-1/2 or 2 oz. of meat) and place into cabbage leaves that have been separated carefully from the head, leaving the cabbage in the hot water to soften the next leaf. Fold each leaf around the meat, envelope fashion, and place in a large Dutch oven pan. Place flap side down in pan and layer until you have used all of the meat mixture. If you have cabbage left over, just slice and place on top of the cabbage rolls. I also add a half onion sliced. Pour one large can of tomato juice (I prefer Campbell's) over cabbage rolls. Sprinkle with a little oregano and parsley. Cover pan and let simmer on low heat for 1 hour. Sprinkle with a little Parmesan Cheese when you serve them. ENJOY Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
