Stuffed Cabbage Rolls

TAMMY WADE

By
@Tammywade

I found this recipe in a pamphlet from a realty company from 1969... This recipe is titled: Barbara Walters' Mothers Cabbage Rolls! Enjoy........


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Serves:

14

Prep:

30 Min

Cook:

2 Hr 40 Min

Method:

Bake

Ingredients

3 lb
lean ground chuck
2 tsp
salt
3/4 tsp
pepper
2 tsp
celery salt
1/2 c
catsup
2
eggs
1/1/2 c
crushed unsalted crackers
2
heads cabbage (2lb. size)
6 qt
boiling water
3 c
chopped onion
2 bottle
12oz. each- chili sauce
1 jar(s)
12 oz. grape jelly- 1 cup

Directions Step-By-Step

1
In a large bowl, combine chuck, slat, pepper, celery salt, catsup, eggs, and crushed crackers. Mix with hands until mixture is well combined
2
Cut out and discard hard center core of cabbage. Place cabbage in a large kettle and pour boiling water over it; let stand until leaves are flexible and can be removed easily from the head-about 5 minutes, if necessary return cabbage to hot water to soften inner leaves
3
Preheat oven to 325* Using a 1/4 cup measure, scoop, scoop a scant 1/4 cup meat mixture; with hands form into rolls, 3 inches long and 1 inch wide; making about 28 rolls in all.
4
Place each meat roll on a drained cabbage leaf; fold top leaf over meat, then fold sides, and roll up into and oblong roll. Continue rolling remaining meat rolls and cabbage leaves
5
In bottom of a lightly greased 12x11x2 inch roasting pan, spread chopped onion evenly. Arrange cabbage rolls in neat rows on top of onion
6
In a 2 quart saucepan; combine chili sauce and grape jelly, with a 1/4 cup water; heat over medium heat, stirring to melt jelly. Pour over cabbage rolls.
7
Cover pan tightly with foil. Bake 2 hours. Remove foil brush rolls with sauce; bake uncovered 40 minutes longer, or until sauce is thick and syrupy and cabbage rolls are glazed. Makes 28 cabbage rolls... or 14 servings . Enjoy!

About this Recipe

Main Ingredient: Beef
Regional Style: German
Other Tag: Heirloom