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Rolled Cabbage

by Sally Bernstein

Makes 20-30

1 large head of cabbage
10 ginger snap cookies
3  8 oz. cans tomato sauce
2 large pieces citric acid
1 cup sugar
1½ lb. ground chuck
1 egg
¼ cup corn flakes cereal
1 Tbsp. mustard
3 Tbsp. ketchup
½ cup water
1 small onion, grated


Boil the cabbage in water, to cover about 40 minutes.

Place the ginger snaps, tomato sauce, citric acid and sugar in the bottom of a large roasting pan. Stir together.

Mix the meat, egg, salt/pepper, corn flakes, mustard, ketchup and water together, gradually adding the grated onion. When the cabbage has cooled cut through to the center and peel and take the leaves off the head. Place several Tbsp. of the meat mixture in each leaf and roll. Place in the roaster, seam side down, with any excess cabbage on top.

Bake at 350º for 3½ to 4 hours covered. Stir each hour and taste for seasonings.                             


©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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