Grandma's Stuffed Cabbage

My Grandma used to make these every other Tuesday night. They are SO good!


Stuffed Cabbage



1 med. head cabbage
1 1/2 lbs. ground lean chuck
1 c. rice, cooked
1 or 2 cloves garlic, chopped
1 onion, chopped
1 egg, beaten
4 tbsp. tomato juice, ketchup or chili sauce
1 (16 oz.) can sauerkraut, rinsed & drained
1/2 c. fresh tomato, chopped or canned
1 onion, sliced
1 (8 oz.) can tomato sauce
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar



Parboil cabbage in medium saucepan with enough water to cover, 5 to 10 minutes or until leaves are soft and pliable. Remove 12 leaves. Mix ground chuck, rice, garlic, chopped onion, egg and tomato juice in medium bowl. Fill each cabbage leaf with 2 tablespoons of meat filling. Fold leaf carefully over filling so the filling won't spill out.
Place 6 filled leaves, sealed side up, in the bottom of a 2 quart saucepan. Cover with a small amount of sauerkraut, tomatoes and sliced onion. Repeat layer of 6 stuffed cabbage leaves, sauerkraut, tomatoes and onions. Cover with tomato sauce and season with salt, pepper and sugar. Cover and simmer about 3 hours.




Revisit your past - Shop at Betty's Attic

Meaty Monday

BEEF TURNOVERS

1 lb. top round beef
2 cloves minced garlic
1 tablespoon olive oil
1/3 teaspoon onion powder
1/2 scant teaspoon garlic powder
3/4 teaspoon taco seasoning
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup ketchup
2 tablespoons fresh parsley, minced
1 large onion, finely minced
1 bell pepper, chopped
dash of Worcestershire sauce
Pepperidge Farm Puff Pastry Sheets
1 egg white

Coarsely grind or chop the beef or ask your butcher to coarsely grind a top round roast for you. Discard any fat or save it to add to your pet's food for a shiny coat.

Sauté the ground beef in the olive oil with 1 tablespoon of the minced onion; when it begins to brown, add the minced garlic, salt, pepper, taco and other seasonings. Add the chopped pepper and simmer for 15 minutes, or until beef is quite tender, adding a few tablespoons of water if needed. Stir in parsley, ketchup and Worcestershire sauce, mixing well. Remove from heat and add the remaining onion.

Thaw the pastry sheets at room temperature about 20 minutes before use. Cut squares about 5 inches.

Fill one triangular side of square with cooled meat mixture, leaving about 1/2 inch of margin. Brush edges of square with beaten egg white using a silicone brush or paper towel.

Fold over one side of the square to make a pocket shaped like a triangle. Crimp edges together tightly. Snip 3-4 vents in the top using kitchen shears or a sharp knife to allow steam to escape.

Place on a cookie sheet which has been brushed lightly with oil or sprayed with non-stick spray.
Bake on the center rack in a preheated oven for 12-15 minutes or until edges are lightly browned.
Serve hot.