STUFFED CABBAGE
This recipe came from a Good Housekeeping cook book, circa 1955. It's very good and has been a family favorite. Real comfort food.
Provided by Chef eljay
Categories < 4 Hours
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Remove 12 large leaves from cabbage. Trim off thick part of each leaf. Dip each leaf in boiling water for a few minutes to soften so they are easy to roll. Heat oven to 375f. Combine meat, rice, grated onion, eggs, 1 tsp salt and 1/4 tsp pepper. Place about two tablespoons of the mixture on each leaf and roll up loosely.Arrange a few remaining cabbage leaves in the bottom of a 9x13 pan. Arrange stuffed cabbage, seam down , and top with sliced onion. Pour on tomato sauce, tomatoes, lemon juice, 1 tsp salt and 1/4 tsp pepper.Bake, covered about 75 minutes.8.
Nutrition Facts : Calories 294, Fat 11.3, SaturatedFat 4.3, Cholesterol 85.6, Sodium 942.7, Carbohydrate 35, Fiber 3.4, Sugar 20.5, Protein 14.5
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