Amish Stuffed Cabbage
(Shared recipe submitted by Joan B. Dishman.)
Serves 4 to 6
Joan writes: "We had a small Amish population near my home in western Pennsylvania. This is a recipe I have used for 40 years. Thought I could find the book it came from but had no luck finding it."
- 6 large cabbage leaves
- 1 pound ground beef
- 1/3 cup uncooked long grained rice
- 1 large egg
- Salt and pepper to taste
- 2 tablespoons margarine or butter
- 1 large onion, chopped
- 1/2 cup chopped celery
- 1 can (10-3/4 ounces) tomato soup
- Juice from 1 medium lemon
- 1 teaspoon granulated sugar
- 1 teaspoon parsley
To remove leaves from cabbage, boil water in a large kettle. Stick a kitchen fork into the core of the cabbage. Stick down into the boiling water until leaves become soft. Remove from water and cut each leave from core. Keep returning cabbage to water until you have enough leaves to use.
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Preheat oven to 325° F. Mix hamburger, rice, egg, salt and pepper to taste. Place 1/6th of the meat mixture at bottom of each cabbage leaf and roll up bringing sides of leaf toward the middle like an envelope. Secure with toothpicks; place in 13x9-inch baking dish or pan. Melt margarine or butter in pan and sauté onions and celery until soft. Add the soup, one can of water and remaining ingredients. Pour over cabbage rolls; cover with foil and bake for 2 hours.
Tip: I found somewhere along the way that you can freeze a whole head of cabbage. Take it out of the freezer and run it under cold water and cut the leaves from the core without all the boiling water process. A lazy way to be sure, but it works!
About Joan: It is my understanding that Joan is no longer with us. She was an artist who made Santa Claus figures and was a collector. I loved her e-mail address, which was 'Nuts4Santa', as I, too, am a collector.