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
- 3 c
- 1/4 c
- bacon fat
- chopped onions
- celery stalks chopped
- cloves of garlic chopped
- large heads of cabbage
- 1/3 lb
- chopped beef
- 21/2 lb
- chopped pork
- to taste
- to taste
- 1/2 c
- 2 (10.75) oz
- cans tomato soup
- 2 (46) oz
- cans tomato juice
- powder to taste
- 2 Tbsp
How to Make Nancy's Stuffed Cabbage
- 11-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.