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Stuffed Cabbage
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Delicious cabbage leaves stuffed with ground meat

Angela Creighton

Serves/Makes:4 servings

  • 1 head of cabbage, cleaned & cored
  • 1 lb (.5 kg). ground beef or turkey
  • 1 medium onion, chopped
  • 1 tbsp (15 ml). oil
  • 1/2 cup (125 ml) raw rice
  • 4 oz (112 grm). tomato sauce
  • 1 tsp (5 ml). paprika
  • salt and pepper to taste
  • 1 large can tomato juice
  • 4 oz (112 grm). sour cream
  • In 6 quarts (5675 ml) pot, cook cabbage in boiling water until it becomes a little limp.
  • Separate leaves as they become limp.
  • Do not overcook as the leaves will rip apart.
  • Remove thick vein.
  • Set aside.
  • Drain water from pot.
  • In same pot, sautee onion in oil until it becomes transparent.
  • Transfer to a bowl and mix together with meat, raw rice, tomato sauce, paprika, salt and pepper.
  • Put small amount of meat mixture in center of each leaf.
  • Roll leaf around meat by lifting and folding the four sides.
  • Put each in pot.
  • Cover with tomato juice.
  • Cover pot with lid.
  • Bring to boil.
  • Reduce heat and simmer for one hour.
  • Remove cabbage.
  • Add sour cream to tomato juice and bring to a boil.
  • Simmer for five minutes.
  • Pour some juice mixture over cabbage and serve.

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