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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Stuffed Cabbage Rolls
Contributed by: Jane Fitzgerald
  • 2 large heads of cabbage
  • 2 pounds ground beef
  • 1 cup uncooked rice
  • 1 egg
  • Salt and pepper
  • For sauce:
  • 2 (15 ounce) cans tomato sauce
  • 2 cans tomato soup
  • Salt and pepper
Steam cabbage heads in a large soup pot, one at a time, until six or seven outer leaves peel off easily. Take off those leaves to use for the cabbage rolls. Chop the rest of the cabbage.
Mix ground beef, rice, egg, salt and pepper, and roll into 2-inch logs. There should be about a dozen. Wrap a cabbage leaf around ground beef mixture and poke excess cabbage into ends of mixture.
Mix tomato sauce, soup and salt and pepper to make sauce.
Place stuffed cabbage rolls into a roasting pan, and pour some of the sauce over rolls. Put chopped cabbage in roaster and pour remaining sauce over it. Cover and bake at 350 degrees for 2 hours or until cabbage is tender.
Serve with mashed potatoes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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