Free Recipe Hungarian Stuffed Cabbage 2
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Hungarian Stuffed Cabbage 2 Recipe
3 lb Ground beef
1-1/2 c Minute rice
Salt & pepper to taste
2 tb Garlic powder
2 tb Celery salt
1/2 c Minced onions
3 md Heads of cabbage ; cored and
-parboiled intil leaves are
-flexible
6 lg Onions
1 cn Tomato soup
2 cn Tomato juice; ( you may not
-use all the juice depending
-on the size of the batch
-you make )
Hungarian Stuffed Cabbage 2 Preparation
Recipe By : Mary Kreager Combine in a large bowl ground beef , minute rice , salt , pepper , garlic salt , and minced onion; mix well . Set aside . Core and Parboil cabbage , set aside to cool .Roll meat mixture in to small to med. sized balls depending on size of cabbage leaves ) then place in middle of cabbage leaves and roll the leaves up ; place in roaster seam side down. Layer with sliced cabbage , onions , and tomato soup . The pour cans of tomato juice over cabbage rolls so that the juice is even with the last layer. Bake at 350* for 2 to 3 hrs Note : You can drain off some of the juice after it”s done cooking and mix sour cream with it ( this is very tasty ) , then then re add to cabbage rolls. Posted to JEWISH-FOOD digest by Bob & Carole Walberg <walbergr@mb.sympatico.ca> on Aug 25, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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