Anne Famie's Cabbage Rolls

Recipe courtesy Anne Famie

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Rated 4 stars out of 5
  • Rate This Recipe
  • Read 7 Reviews
Total Time:
1 hr 30 min
Prep
15 min
Cook
1 hr 15 min
Yield:
12 rolls
Level:
Easy
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Ingredients

Sauce:

  • 4 ounces tomato soup
  • 1 cup canned diced tomatoes
  • 4 ounces cream of mushroom soup
  • 4 ounces tomato soup
  • 1 1/4 pounds ground pork
  • 1 1/4 pounds ground beef
  • 1/2 cup white onion, Sauteed
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon salt
  • 1/2 teaspoon ground black pepper
  • 12 large Savoy cabbage leaves, blanched

Directions

Preheat oven to 375 degrees F.

For the sauce, in a small mixing bowl, combine the tomato soup and diced tomatoes. Set the bowl aside until needed.

In a large mixing bowl, with a large spoon, combine the mushroom soup, tomato soup, pork, beef, onions, and seasonings. Once the mixture is thoroughly combined, prepare the baking dish. In a glass, 9 by 13-inch pan, pour about 2/3 of the reserved tomato sauce in the bottom the pan. Set the remaining 1/3 aside.

To stuff the cabbage leaves, place about 3 ounces of the meat mixture on each leaf. Then tightly roll the mixture into the leaf. Place each roll, as they are finished, into the prepared baking dish. When all of the cabbage rolls are in the pan, spread the remaining third of the tomato sauce on top of them. Cover the dish with aluminum foil and bake in the oven for 60 to 75 minutes, until the cabbage rolls are cooked through. Serve.

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Newest Ratings and Reviews

Read all 7 reviews

  • on January 07, 2012

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    This recipe had great flavors but I doubled the sauce. It seemed that it might have been a good idea to pull off the foil during the last 20 minutes or so of baking because the sauce ended up being very thin. I had hoped it would be about the consistency of pasta sauce. I'll try it again with modifications.

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  • on September 09, 2010

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    Enjoy this dish. But it was much too salty. Perhaps cut the table spoon amount of salt to half a tablespoon

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  • on February 15, 2010

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    This is a great recipe. The sauce is so simple. I make this in big batches, freeze the sauce separtely and pull it out for a quick meal. Even gave this as Christmas gifts last year.

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