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STUFFED CABBAGE ROLLS (Grandma Kuryla's) Recipe

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This recipe for STUFFED CABBAGE ROLLS (Grandma Kuryla's) is from Recipes from the Families of the Kuryla's, Kirk's, Scott's and Stagner's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling Ingredients:
2 strips bacon
1 1/2 c cooked rice
2 lbs. ground beef
1/2 lb. bulk sweet Italian sausage OR 2 links taken out of the casing
2 eggs
salt & pepper
1 (10 3/4 oz) can Campbell's tomato soup
1 medium to large head of cabbage
Sauce Ingredients:
1 family sized can of Campbell's tomato soup
1 (28 oz) can tomato sauce
salt & pepper
Directions:
Directions:
Fry out bacon until crisp and drain. Mix together crumpled bacon, rice ground beef, sausage, eggs, salt & pepper and small can tomato soup. Cover and set aside in refrigerator.
Cut out the center core of the cabbage. In very large kettle, fill it half way with water and bring to a boil. When boiling carefully put the cabbage into it and let cook until you can free the leaves that will partially cook. Put them in a colander in the sink to cool enough to handle. After all the leaves are separated from the cabbage, start to assemble the rolls.
Take one leaf and put about 2 tbsp of meat mixture into it and roll it up and continue on until all the meat is used up. Discard extra cabbage leaves.
In a large bowl, mix together thoroughly, the family sized can of tomato soup and the can of tomato sauce and salt & pepper.
Put some sauce in the bottom of the casserole dish and then layer the rolls in the dish. When all finished, pour the remaining sauce on top.
Cover and bake at 375 degree oven for 1 1/2 hours. Take cover off the last 10 minutes. Serve hot with some sauce and freeze the rest into individual bags.

 

 

 

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