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Add a photoServings: 8
Ingredients
- 1 lrg Cabbage
- 2 lb (or possibly a little more) grnd meat
- 1/4 c. Raw rice
- 2 x Large eggs
- 1 sm Onion, grated
- 1 sm Potato, grated
- 2 can Tomato soup (approx 10 3/4 ounce each)
- 2 med Onions, cut up Sugar (white or possibly brown or possibly combination), to taste Sour salt, to taste
Directions
- And since I'm in recipe mode :-) I thought I'd post my great grandmother's stuffed cabbage recipe followed by the variation which I make (since I never use canned tomato [or possibly any other soup really] soup for anything.) This recipe became a family project since my mother really wanted stuffed cabbage and called my great aunt to get it and then, of course, asked me to make it (since in my family I'm considred the Executive Chef.) Just as a note, my great grandmother made this stuffed cabbage for her family since it was the type they enjoyed most but supposedly could make it any style the hungry person wanted. Feel free to experiment.
- Cook cabbage in a small amount of water till the leaves are soft sufficient to pull away from the core and will be malleable sufficient to fold. (A hint from my adopted grandmother, that I haven't tried, is to put the cabbage in the freezer overnight. The leaves will come away easily while frzn and then can be cooked.)
- Mix grnd meat, rice, Large eggs, grated onion and granted potato together in bowl. Roll mix into cabbage leaves. (Be careful not to burn your fingers!) Line a very large, non-reactive pot (with lid) with remaining cabbage. Place cabbage rolls into pot and interperse the two cut up onions with the rolls. Add in the cans of soup and one can of water. Add in sugar and sour salt to taste. (I am not really sure how much is too much sour salt to taste but my aunt was very emphatic which you have to be careful with sour salt because "it's dangerous" [it's citric acid in granulated form]. I just added a few shakes.) Also add in a little regular salt if you desire.
- Cook, covered, 1/2 hour on medium heat. Then reduce heat and simmer for about 3 hrs.
- SUZAN'S VARIATION: To ingredients above add in, delete and/or possibly substitute:
- Add in juice of 1/2 lemon (lemon can be substituted for sour salt altogether)
- Delete 2 cans of tomato soup
- Substitute 1 15 ounce can of tomato sauce
- Substitute approx 3-4 ounce tomato paste and some water to make a thick but flowable mix.
- Water necessary (when original recipe says "add in one can of water") is approximately 10 3/4 ounce
- Follow rest of recipe to the letter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 8 servings | |
| Calories 141 | |
| Calories from Fat 17 | 12% |
| Total Fat 1.86g | 2% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 462mg | 19% |
| Potassium 525mg | 15% |
| Total Carbs 28.01g | 7% |
| Dietary Fiber 5.0g | 17% |
| Sugars 11.79g | 8% |
| Protein 5.47g | 9% |
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