Barbara walters' stuffed cabbage rolls

Yield: 12 Servings

Measure Ingredient
3 pounds Lean ground beef
2 teaspoons Salt
¾ teaspoon Pepper
2 teaspoons Celery salt
½ cup Catsup
2 Eggs
½ cup Crushed unsalted crackers
2 Heads green cabbage; (2lb ea
6 quarts Boiling water
3 cups Chopped onions
2 Bottles chili sauce; (12oz ea)
1 Jar grape jelly; (12oz)

Combine chuck, salt, pepper, celery salt, catsup, eggs, and crushed crackers. Mix well with hands just until well combined. Cut out core of cabbage. Place in large kettle. Pour boiling water over it; let stand until leaves are flexible--about 5 min. (If necessary, return cabbage to hot water to soften inner leaves.) Using a ¼ c. measure, scoop up a scant ¼ c. meat mixture. With hands form into rolls 3" long and 1" wide, making about 28 rolls in all. Place meat rolls on drained cabbage leaves, fold top of leaf over meat, then fold sides and roll up into oblong. continue with remaining meat rolls and cabbage leaves. In bottom of lightly greased roasting pan, spread chopped onion evenly. Arrange cabbage rolls in neat rows on top of onions. In 2 qt. saucepan, combine chili sauce and grape jelly with ¼ c. water; heat, stirring to melt jelly.

Pour over cabbage rolls. cover pan tightly. Bake 2 hrs. Remove cover; brush rolls with sauce; bake uncovered 40 min. longer or until sauce is thick and syrupy and cabbage rolls are glazed. Serve with sauce spooned over rolls.

*NOTE: I halved this recipe and made it 11/3/96; served it with steamed rice. This recipe is wonderful!! Freddie Johnson mdtf77a Posted to MC-Recipe Digest V1 #1025 by Nancy Berry <nlberry@...> on Jan 20, 1998

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