STUFFED CABBAGE
From: Arlene Polinsky, Columbia, SC
Primary category: Appetizers
3 lbs ground chuck
1/2 tsp salt
3/4 tsp pepper
Garlic powder to taste
1 large onion, diced
3 eggs, well beaten
1/2 c catsup
3 dinner rolls or 4 slices challah, slightly stale and crumbled
2 c diced onions (for bottom of pan)
2 bottles chili sauce
12 oz jar of grape jelly
Primary category: Appetizers
Ingredients
2 large heads green cabbage (about 2 lb each)3 lbs ground chuck
1/2 tsp salt
3/4 tsp pepper
Garlic powder to taste
1 large onion, diced
3 eggs, well beaten
1/2 c catsup
3 dinner rolls or 4 slices challah, slightly stale and crumbled
2 c diced onions (for bottom of pan)
2 bottles chili sauce
12 oz jar of grape jelly
Procedure
Remove 2 or 3 inches of core from each cabbage and parboil cabbages until leaves are easily peeled.
Mix next 8 ingredients together and place approximately 1/4 cup onto each cabbage leaf and roll up. Place cabbage rolls in baking pan, on top of a layer of diced onions. Fill in empty spaces with left over cabbage.
Mix chili sauce and jelly in saucepan and heat on medium until jelly is dissolved. Pour over cabbage rolls.
Cover pan tightly. Bake at 350° for 2 hours. Remove cover, baste and cook approximately another 30 minutes, basting occasionally.
Makes 25 cabbage rolls.
