Barbara walters' stuffed cabbage rolls
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Barbara walters' stuffed cabbage rolls
  Cabbage    Rolls    Ground meat  
Last updated 6/12/2012 1:06:57 AM. Recipe ID 32699. Report a problem with this recipe.
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      Title: Barbara walters' stuffed cabbage rolls
 Categories: Ground meat, Tops, Church
      Yield: 12 Servings
      3 lb Lean ground beef
      2 ts Salt
    3/4 ts Pepper
      2 ts Celery salt
    1/2 c  Catsup
      2    Eggs
    1/2 c  Crushed unsalted crackers
      2    Heads green cabbage; (2lb ea
      6 qt Boiling water
      3 c  Chopped onions
      2    Bottles chili sauce; (12oz
      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 1/4 c. measure,
  scoop up a scant 1/4 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
  1/4 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 

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Recipe ID 32699 (Apr 03, 2005)

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