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Swedish Stuffed Cabbage

(1 Votes)


  • 1 large head cabbage
  • 1 pound ground chuck
  • 1/2 pound ground turkey or veal
  • 1 cup raw regular rice
  • 1-2 grated onions
  • 2 egg
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10-12 medium thickly sliced onion
  • 1 can (29-oz) tomato sauce
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 to 1 cup brown sugar
  • Juice of 2 lemons (6 tablespoons)
  • 2 28-oz cans whole tomatoes with juice

Core cabbage and soak for a few minutes in boiling hot water. Separate leaves and trim off thickest part of core on each of 12 largest leaves, save cores. Soak leaves in hot water to make pliable, cabbage will roll more easily. For meat filling, combine chuck/turkey/veal, rice, grated onion,eggs, salt and pepper. Place a mound of meat mixture in cupped part of each leaf. Loosely fold over sides of each leaf and roll up into nice, tight envelope. Preheat oven to 375 degrees. In bottom of large Dutch oven, 10 quart capacity, place remaining cabbage leaves and reserved cores. Arrange layer of stuffed cabbage rolls, seam sides down. Layer with thick onion slices, which will disintegrate while cooking into a thick rich sauce.Pour whole tomatoes over all. To the tomato sauce add the lemon juice, salt and pepper and pour over onions and cabbage rolls. Sprinkle with brown sugar to taste. Bring to boil on top of range. Transfer to oven and bake, covered 1 hour; uncover and bake 2 hours more.

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