stuffed cabbage rolls

How To Make stuffed cabbage rolls

• 1

  In a large bowl, combine chuck, slat, pepper, celery salt, catsup, eggs, and crushed crackers. Mix with hands until mixture is well combined
• 2

  Cut out and discard hard center core of cabbage. Place cabbage in a large kettle and pour boiling water over it; let stand until leaves are flexible and can be removed easily from the head-about 5 minutes, if necessary return cabbage to hot water to soften inner leaves
• 3

  Preheat oven to 325* Using a 1/4 cup measure, scoop, scoop a scant 1/4 cup meat mixture; with hands form into rolls, 3 inches long and 1 inch wide; making about 28 rolls in all.
• 4

  Place each meat roll on a drained cabbage leaf; fold top leaf over meat, then fold sides, and roll up into and oblong roll. Continue rolling remaining meat rolls and cabbage leaves
• 5

  In bottom of a lightly greased 12x11x2 inch roasting pan, spread chopped onion evenly. Arrange cabbage rolls in neat rows on top of onion
• 6

  In a 2 quart saucepan; combine chili sauce and grape jelly, with a 1/4 cup water; heat over medium heat, stirring to melt jelly. Pour over cabbage rolls.
• 7

  Cover pan tightly with foil. Bake 2 hours. Remove foil brush rolls with sauce; bake uncovered 40 minutes longer, or until sauce is thick and syrupy and cabbage rolls are glazed. Makes 28 cabbage rolls... or 14 servings . Enjoy!
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