German Cabbage Rolls

German Cabbage Rolls
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German Cabbage Rolls ingredients

  • Sauce-
  • 1 28 oz can tomatoes
  • 1 8 oz can tomato sauce
  • 3 T Brown sugar
  • 3 T Lemon juice
  • 1 Small onion; chopped
  • 1 Bay leaf
  • 1⁄2 t Celery salt
  • 1⁄2 t Allspice
  • 1⁄2 t Pepper
  • 1 c water
  • 1⁄4 c Chopped parsley, fresh
  • Rolls
  • 16 Cabbage leaves
  • 2 lb Ground beef
  • 1 c Cooked white rice
  • 1 Large onion, chopped fine
  • 1⁄2 c Chopped parsley
  • 1 t sage
  • Salt and pepper

Cooking German Cabbage Rolls

1. Mixi sauce ingredients in saucepan and simmer 30 min. blanch large head of cabbage in boiling water for 3 min. Peeli off 16 leaves.
2. (May have to dip in water again to get all leaves off).
3. Mix ground beef, rice, onion, parsley and spices well.
4. Pat down in bowl.
5. Cut into 16 (like cutting pie).
6. Place meat mixture on cabbage leaf and fold up. May need to cut a "V" at the core part of the cabbage leaf if too stiff too fold.
7. PLace seam side down in pan. Make all rolls.
8. Pour sauce over all. Top with crushed gingersnap crumbs.
9. (12-14 cookies worth).
10. Bakei covered at 350 for 1 hour.
11. Take cover off after first half hour.
12. Source: Amish Cooking from Quilt Country TV show.

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