Recipes for stuffed cabbage rolls

Recipes for stuffed cabbage rolls Ingredients

Grandma's Stuffed Cabbage Rolls Recipe
2 heads green cabbage*
2 pounds lean ground beef
2 eggs
2 teaspoons salt
1 teaspoon pepper
2 teaspoons ground allspice
Wooden toothpicks

Method of cooking Recipes for stuffed cabbage rolls

*When I make this for my family, I'll purchase 1 cabbage and use the large and small leaves to make the cabbage rolls. But for company, I use only the larger leaves of 2 cabbages so that all the Stuffed Cabbage Rolls are of fairly uniform size.
Remove the core from the cabbages. In a large pot of low-boiling water, parboil the whole cabbages one at a time, removing the outer leaves as they become pliable. Reserve the liquid.
Combine the ground beef, eggs and spices in a mixing bowl. Spoon about 2 ounces of the beef mixture into the center of each cabbage leaf. Overlap the leaf edges over the beef, ending with the thickest edge and forming a squarish packet. Secure with one toothpick through the top. Place the cabbage rolls into baking dishes; you'll need 2 large, preferably glass or ceramic. Pour enough of the parboiling liquid over the cabbage rolls to almost reach the top of the rolls. Bake at 350° for 1 hour, basting occasionally. Transfer the Stuffed Cabbage Rolls onto a platter, reserving their liquid for the gravy. Makes 20-22 cabbage rolls

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