Frankie's Stuffed Cabbage

By

FRANKIE’S (Aka CARYL’S MOM) STUFFED CABBAGE

My mother wasn’t a great cook, but this was a winner! These are delicious served over mashed potatoes.

View complete recipe

Ingredients

  • 1 whole cabbage- look for a large one with good outer leaves
  • 1 can tomato soup
  • 2 or 3 bay leaves
  • 1/2 cup raisins
  • 4 tb. brown sugar
  • juice of one lemon
  • 1/2 box of gingersnaps
  • 1 1/2 lbs of ground meat
  • cooked rice to equal 1 cup
  • 1 grated onion
  • salt and pepper to taste
  • 1 1/2 cups of sliced carrots

Preparation

Step 1

1) To prepare the cabbage do the following:
- Cut about 1 inch cuts into and around the core of the cabbage
- Place the cabbage in water and steam or lightly boil turning the cabbage at least once until the leaves are loose and pliable.
- Remove from the water and let cool enough to handle.
- Cut leaves off of core.
- Turn each leaf over and cut off the hard rib on the back making sure that you don’t cut too far so that there is a hole in the leaf. Set leaves aside.
2) To make the sauce combine the tomato soup, bay leaves,
Raisins, brown sugar, lemon juice and carrots. Add enough water to the gingersnaps to soften them thereby making them mushy. Add this to the tomato soup mixture.
3) To make the filling, combine the meat, cooked rice, grated
onion, salt and pepper.
4) To prepare the stuffed cabbage:
-Take one leaf at a time. Place a heaping tablespoon (or
more or less depending on the size of the leaf) in the
middle of the cup side of the leaf.
- Roll one side of the leaf over the meat, then fold in the right and left sides and finally fold the remaining side over the meat to make a neat bundle or roll.
- Secure with a toothpick.
5) Place about 1/3 of the sauce in the bottom of a baking dish
(depending on the number of rolls, I might bake them in my turkey roaster). Put the prepared rolls on top of the sauce, then put the remaining sauce on top of the rolls.
6) Bake uncovered in a 325 degree oven for at least 1 and ½ hours or until the sauce is thick and the rolls are slightly brown. You want to make sure that the meat gets done.
7) Baste every ½ hour.

View complete recipe