Stuffed Cabbage Rolls

Stuffed Cabbage Rolls




1 Large head of cabbage washed well

2 lb hamburger

2 eggs

1 cup cooked rice

1 – 2 large onions

1 cup chopped fine celery

2 tablespoons parsley



Cut the core form the cabbage, place in a large pot filled with water. Boil till the leaves start to fall off. Place the leaves in a large bowl and keep cooking to all the leaves are removed. You may have to re-cut the core to get more leaves off. The leaves should be soft enough to roll. While the cabbage is cooking, cook the rice and let cool. Mix the hamburger, eggs, rice, celery, onions together. Take one cabbage leave add some meat mixture and roll up, place in a large roaster pan. After all the cabbage leaves are rolled up, add some tomato juice, can tomatoes, or soup. Use what you have in the house. Cook in the oven at 350 for about 2 hours, or simmer on the stove for 3 to 4 hours. Check to make sure they are done. Serve with fresh rye bread and butter. According to my husband very cold beer!