Barbara Walters' Mother's Stuffed Cabbage Rolls
"This makes a lot and could be freezer meals or you could cut down ,it takes some time to do so would be better as freezer meals lol They are supposed to be very good Serve over wide egg noodles,or rice"
- Serving Size: 1 (316.6 g)
- Calories 267.3
- Total Fat - 11.4 g
- Saturated Fat - 3.9 g
- Cholesterol - 125.8 mg
- Sodium - 3272 mg
- Total Carbohydrate - 20.8 g
- Dietary Fiber - 3.3 g
- Sugars - 13 g
- Protein - 18.8 g
- Calcium - 50.7 mg
- Iron - 2.7 mg
- Vitamin C - 20.5 mg
- Thiamin - 0.1 mg
Step by Step Method
In large bowl
Combine ground beef, salt, pepper, celery salt, catsup, eggs and crushed crackers.
Mix with hands just until mixture is well combined.
Cut out and discard hard center core of cabbage. Place cabbage in large kettle.
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.
Preheat oven to 375 degrees.
Using a 1/4 cup measure, scoop up 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.
Place each meat roll on a drained cabbage leaf
Fold top of leaf over meat, then fold sides and roll up into an oblong.
Continue rolling remaining meat rolls and cabbage leaves.
In bottom of lightly greased Pam sprayed 12 x 11 1/2 x 2 1/4 inch roasting pan, spread chopped onion evenly.
Arrange cabbage rolls in neat rows on top of onion.
In 2 quart saucepan
Combine chili sauce (pour water in and shake to get all the chili sauce )and grape jelly with 1/4 cup water
Heat over medium heat, stirring to melt jelly.
Pour over cabbage rolls.
Cover pan tightly with foil.
Bake 2 hours.
Brush rolls with sauce
Bake, uncovered, 40 minutes longer or until sauce is thick and syrupy and cabbage rolls are glazed.
Serve with sauce spooned over rolls.
No special items needed.