Nancy's Stuffed Cabbage
My family Cant get enough... Im the daughter of an Italian Family and I was born there too so we love Taste, Texture and Perfection on how things are baked... This recipe is so good saw it and had to try it ... and I will be making 3 batches for a friends Birthday next month
1/4 cbacon fat
4celery stalks chopped
3cloves of garlic chopped
2large heads of cabbage
1/3 lbchopped beef
21/2 lbchopped pork
2 (10.75) ozcans tomato soup
2 (46) ozcans tomato juice
garlicpowder to taste
How to Make Nancy's Stuffed Cabbage
- 1-Partially cook the rice and drain well
2-Heat bacon fat in a frying pan and cook onion, celery, and garlic.
3- Core cabbage leaving it whole and boil Core-end down for 30 minutes, in a large pot of water.Turn cabbage core-end up and continue to boil, checking to see if leaves start to seperate. Once the leaves come apart easily, drain cabbage in colander and cool under col water.
4- In a mixing bowl, combine beef, pork, salt and pepper.
ADD eggs, rice and vegetable mixture; combine well
5- Portion meat on individual cabbage leaves and roll leaves, tucking in the sides as you go. Set aside as you roll.
6- In a large Bowl Combine Ketchup, tomato soup, tomato juice, salt, pepper, a little garlic powder and sugar.
7- PREHEAT oven to 350 degrees
8- LINE the bottom of a baking dish large enough to hold the stuffed cabbage in one layer, with a little sauce ...and layer unused cabbage leaves on top of sauce. Place Stuffed cabbage seam-side down in baking dish and pour in remaining sauce
BAKE for 1 hour Makes about 3 dozen Stuffed cabbage.