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Catholic Recipe: Cabbage Rolls

    INGREDIENTS

  • 1 head cabbage
  • boiling salted water
  • 1 pound round steak, ground
  • 2 green peppers, chopped fine
  • 2 medium onions, chopped fine
  • 2 Tablespoons vegetable oil
  • 1/3 cup chili sauce
  • 1 Tablespoon soy sauce
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup water
  • 1 can (10-3/4 ounces) beef gravy
  • Details

  • Serves: 6
  • Prep Time: 3 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin: Poland

Also Called: Holishkes, praches

Large leaves of cabbage are stuffed with a meat mixture and rolled. Delicious as an appetizer or entree.

DIRECTIONS

Core cabbage; cook 7 minutes in boiling salted water to cover. Drain; cool; remove 12 large leaves.* Meanwhile, cook ground meat, green peppers, and onions in oil until meat is browned; add chili sauce, soy sauce, salt, and pepper; mix well. Place equal amount meat mixture on each cabbage leaf; roll up; secure with wooden picks; place in large saucepan; add 1 cup water; cover; simmer about 1 hour; drain. Heat gravy; pour over rolls. Makes 6 servings. *Serve remaining cabbage at a later meal, chopped and creamed or served in a cheese sauce.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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