Recipe for Jewish Cabbage Rolls


12 large cabbage leaves
1 lb ground sirloin
1 cup cooked rice
1 teaspoon parsley, finely chopped
1 sprinkle basil, thyme, oregano, opt; ional
1 egg
2/3 cup milk
1/4 cup onion, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoon fat
2 tablespoon brown sugar
1 can condensed tomato soup
1/2 soup can water
1 bay leaf
4 cloves


Remove outer leaves of a large head of cabbage one by one. Drop into boiling salted water and parboil for 5 minutes or until soft. Drain; trim out the thick center vein. Combine meat, rice, parsley, egg, milk, 1/2 onion, salt, basil, thyme, oregano, and pepper. Place large spoonful on each cabbage leaf. Roll up and fasten with toothpicks. Melt fat in heavy iron skillet. Brown the cabbage rolls, turning to brown evenly. Sprinkle with sugar. Cover with soup and water. Add remaining onion, bay leaf and cloves; cover. This dish can be simmered on stove top burner for 1 hour and 15 minutes or bake for 1 hour and 25 minutes in a 350 degree oven. Add more water as needed.

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